Royal Pasta Primavera Provencale

Submitted by mersaydees

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 2

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.

Reviews

[Prose]

Yum! I would have never thought of adding spring greens to pasta sauce, but it was lovely. My husband enjoyed it too. He described it as "very fresh." I made it as directed except that I used some crushed red pepper from my spice cabinet in place of the ancho chile. I served it over 6 ounces of gluten-free quinoa pasta (for protein). I would say that this actually makes 4 servings. We enjoyed the leftovers the next day. Made (belatedly) for Veg*an Swap, September 2010

 

[mcooks]

This is good with parmesan cheese grated over the top.