I think everyone can agree that this has been a tough winter. It feels like everyday is either freezing cold, heavy snow, extreme slush or all of the above. With the storms of last weekend and the cold temperatures today, we are craving a comforting dinner that will warm our bodies! A nice home cooked dish, that we can enjoy before snuggling up to the Olympics. This pasta dish is exactly what we are craving–thick penne, mixed with juicy eggplant, swiss chard, spicy arrabiata tomato sauce, garlic and cheese. Since it is a holiday, enjoy it with a nice glass of red wine : )

Skillet Baked Pasta with Swiss Chard, Eggplant + Burrata

Ingredients: 

2 tbsp olive oil

2 cloves garlic, minced

1 graffiti eggplant, diced into 2 inch pieces

2 cups swiss chard, cut into 1 inch ribbons

2 cups cooked gluten-free penne pasta

1 ½ cup arrabbiata tomato sauce

½ cup burrata cheese

Directions:

In a large skillet over medium heat add olive oil and garlic. Sauté garlic until fragrant, 2-3 minutes.  Add eggplant and stir for 5-7 minutes. Add swiss chard, pasta and sauce.  Stir to combine until swiss chard is wilted.  Top with sliced burrata cheese and place in the oven to bake for 15 minutes.

Recipes to Pair: 

For a healthy veggie to side dish to pair with this, try our Roasted Garlic Carrots or a refreshing Kale, Mache Salad with Artichokes. And for dessert try our Skillet Apple Cranberry Crisp or these Peanut Butter Cup Cookies.

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Skillet Baked Pasta with Swiss Chard, Eggplant + Burrata