pasta with swiss chard, eggplant and mushrooms

pasta with swiss chard, eggplant and mushrooms

prep time: 15 minutes
cook time: 20 minutes
ready in: 35 minutes

makes: 7 servings, 10 oz. servings


  • 2 Tablespoons olive oil, divided
  • 1 lb fresh Swiss chard, trimmed, washed, and cut into 1-inch crosswise pieces
  • 3 cups cubed eggplant (about 1 lb)
  • 2 teaspoons minced garlic
  • 16 oz. sliced white mushrooms, cut in half
  • 1 box (13.2 oz.) whole grain penne pasta
  • 1/2 cup diced part-skim mozzarella cheese
  • 1/2 cup crumbled Gorgonzola cheese
  • Ground black pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large skillet, heat 1 tablespoon of olive oil and sauté Swiss chard for 2 minutes. Remove from skillet and set aside.
  2. Add remaining 1 tablespoon of olive oil to skillet and sauté eggplant and garlic for 2 to 3 minutes. Add mushrooms and sauté until well browned, 7 to 9 minutes. Add sautéed Swiss chard and cook for 1 more minute.
  3. While vegetables are being sautéed, cook pasta according to the package directions, then drain water.
  4. Toss hot pasta immediately with the mozzarella and Gorgonzola, add in sautéed vegetables and season with pepper.

per serving: 330 calories, 11g fat, 4g saturated fat, 15mg cholesterol, 370mg sodium, 46g carbohydrate, 8g fiber, 5g sugars, 14g protein