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Royal Provence Pasta
Nb persons: 2
Yield:
Preparation time:
Total time: 30
Source: Real Age
| 6 ounces | whole wheat rigatoni or linguini pasta |
| 1 small | dried ancho or pasilla chile pepper |
| 1 cup (4 ounces) | diced eggplant, (1/2-inch cubes) unpeeled |
| 1 teaspoon | olive oil |
| 1 small | yellow onion, coarsely chopped |
| 1 | yellow or orange bell pepper, coarsely chopped (other vegetable) |
| 3 cloves | garlic, sliced |
| 2 cans (14.5 ounces each) | stewed tomatoes, undrained, coarsely chopped |
| 1 cup | mixed spring salad greens, packed |
| 1 teaspoon | chopped fresh thyme or lemon thyme |
| Salt and pepper, (optional) |
Cook pasta according to package directions, omitting salt and fat. Meanwhile, heat a large, deep skillet over medium heat until hot. Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. When the chile pepper is cool enough to handle, discard its stem and set the seeds aside for a garnish. Chop the chile pepper. 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. Add tomatoes and chopped chile pepper. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens. Remove from heat; stir in salad greens. Season to taste with salt and pepper, if desired. Drain pasta; transfer to two serving plates and top with sauce.
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