Royal Pasta Primavera Provencale |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Based on a recipe from Drs. Roizen's and Oz' book, You On A Diet. I admit some fear not adding salt to the pasta water! Please, get over it! If you're looking for the antithesis to heavy pasta, this is it. I think this is a cleansing pasta that makes you feel like you're eating pure food. I love it. 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) |
Directions:
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.
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