Beef and Swiss Chard Mafalda with Roasted Red Pepper and Eggplant Sauce
Mafalda pasta has a flat shape with ribbon-like edges. It's a good choice for pasta sauces like this one, made from eggplant and sweet peppers, which are roasted and then blended until smooth. Topped with thinly sliced beef and wilted Swiss chard, this is truly a satisfying meal.
Tip: To peel onions, place onions in boiling water 1 to 2 minutes to loosen skins. Using a small, sharp knife, carefully peel off and discard skins.
2 lean protein, 2 starch, 2 vegetable, 1 fat