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    You are in: Home / Recipes / Radiatore Provencal Recipe
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    Radiatore Provencal

    Radiatore Provencal. Photo by Thorsten

    1/2 Photos of Radiatore Provencal

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kumquat the Cat's friend's Note:

    Posted for Zaar World Tour 2005. All the delectable flavors of southern France. From Vegetarian Times Cooks Mediterranean. After I tried this, I decided my personal preference would be to add more tomatoes, because I like tomatoes and I prefer a higher sauce to pasta ratio. So, I recommend using 8 tomatoes instead of 5. I also changed the directions for chopping the eggplant to 1/2 inch instead of 1 so it will get a little softer and cook quicker. I really liked garlic breadcrumbs and parmesan cheese on top so I recommend that as well. Enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Start large pot of water to boil for pasta.
    2. 2
      In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
    3. 3
      Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
    4. 4
      Meanwhile, start cooking the pasta according to package directions.
    5. 5
      While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
    6. 6
      Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
    7. 7
      Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
    8. 8
      NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.

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    Ratings & Reviews:

    • on September 08, 2005

      55

      This recipe has to go in my 'meals from the garden' cookbook because it uses all the vegetables that I like to grow. This is nice and easy to make, we had it with a green salad enjoyed our meal A LOT. I skipped the optional ingredients, but will add next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2005

      55

      Easy to make and delicious pasta recipe. The tomatoes were so juicy, that I didn't use additional cooking water. The vegetables and basil add that special southern flair. And the crispy breadcrumbs are a nice topping of this great dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Radiatore Provencal

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 375.2
     
    Calories from Fat 54
    14%
    Total Fat 6.0 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 11.3 mg
    0%
    Total Carbohydrate 69.1 g
    23%
    Dietary Fiber 7.3 g
    29%
    Sugars 7.2 g
    28%
    Protein 12.0 g
    24%

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