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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Royal Pasta Primavera Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions