Ingredients

4 ounces whole-wheat penne pasta (about 2/3 cup)

2 tablespoons olive oil

3 cups cubed eggplant

Kosher salt

2 cups cubed zucchini

1 cup grape tomatoes, halved

2 cloves garlic, minced

6 ounces cooked chicken breast, sliced

Freshly ground black pepper

Fresh or dried basil

Chef notes

This healthy pasta is bursting with fresh veggies and lean protein. It will satisfy your carb cravings, provide a variety of vitamins and nutrients ... and it will fill you up without weighing you down.

Swap option: Add even more veggie power! After adding the olive oil to your skillet, throw in some chopped leaks or stir a handful of arugula into the pasta before serving.

Nutrition facts: 515 calories, 19 grams fat (3 grams saturated), 39 grams protein, 56 grams carbohydrates, 10 grams sugar, 10 grams fiber, 798 milligrams sodium per serving

Preparation

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, reserve 2/3 cup of the pasta cooking water, then drain.

While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Add the eggplant and 4 pinches of salt. Cook, stirring, until golden, 4 to 5 minutes. Add the zucchini and 4 pinches of salt. Cook, stirring, until golden, 6 minutes. Add the tomatoes and garlic. Cook, stirring, until the tomatoes soften, 2 minutes.

Add the chicken, reserved pasta water and pasta. Cook over high heat, stirring, for 3 minutes. Season with pepper and 4 pinches of salt. Garnish with basil.

Whole-Wheat Pasta with Chicken and Vegetables