Royal Pasta Primavera Provencale Recipe

Name: Royal Pasta Primavera Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces whole weat rigatoni pasta or 6 ounces whole wheat linguine; 1 small dried ancho chiles or 1 small pasilla chili pepper; 1 cup diced unpeeled eggplant (1/2-inch cubes); 1 teaspoon olive oil; 1 small yellow onion, coarsely chopped; 1 yellow bell peppers or 1 orange bell pepper, coarsely chopped; 3 garlic cloves, sliced; 2 (14 1/2 ounce) cans stewed tomatoes, undrained, coarsely chopped; 1 cup mesclun or 1 cup mixed spring salad greens, packed; 1 teaspoon fresh thyme or 1 teaspoon lemon thyme, chopped; salt; black pepper, freshly gound (optional)

Servings: persons

6 ounces whole weat rigatoni pasta or 6 ounces whole wheat linguine
1 small dried ancho chiles or 1 small pasilla chili pepper
1 cup diced unpeeled eggplant (1/2-inch cubes)
1 teaspoon olive oil
1 small yellow onion, coarsely chopped
1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
3 garlic cloves, sliced
2 (14 1/2 ounce) cans stewed tomatoes, undrained, coarsely chopped
1 cup mesclun or 1 cup mixed spring salad greens, packed
1 teaspoon fresh thyme or 1 teaspoon lemon thyme, chopped
salt
black pepper, freshly gound (optional)

1
Prepare pasta according to its package directions, omitting salt and fat.
2
Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
3
When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
4
Chop chili pepper.
5
Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
6
Add tomatoes and chopped chili pepper.
7
Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
8
Remove from heat; stir in salad greens and thyme.
9
Season to taste with salt and pepper if desired.
10
Drain pasta; transfer to two serving plates and top with sauce.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces whole weat rigatoni pasta or 6 ounces whole wheat linguine, 1 small dried ancho chiles or 1 small pasilla chili pepper, 1 cup diced unpeeled eggplant (1/2-inch cubes), 1 teaspoon olive oil, and more.

Yes, Royal Pasta Primavera Provencale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Royal Pasta Primavera Provencale

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