Royal Pasta Primavera Provencale

Added to Recipes on Thu 06/24/2010

Ingredients

Makes 2 servings; 451 calories per serving


6 oz whole wheat rigatoni or linguine pasta
1 small dried ancho or pasilla chili pepper
1 cup (4 oz) diced (1/2-inch cubes) unpeeled eggplant
1 tsp extra-virgin olive oil
1 small yellow onion, coarsely chopped
1 yellow or orange bell pepper, coarsely chopped
3 garlic cloves, sliced
2 cans stewed tomatoes, undrained, coarsely chopped
1 cup packed mesculun or mixed spring salad greens
1 teaspoon chopped fresh thyme or lemon thyme
Salt and freshly ground black pepper (optional)


Directions

Cook pasta according to package directions, omitting salt and fat. Meanwhile,heat a large, deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. When the chili pepper is cool enough to handle, discard its stem and set the seeds aside for a garnish. Chop the chili 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 chili pepper. Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens. Remove from heat; stir in salad greens and thyme. Season to taste with salt and pepper if desired. Drain pasta; transfer to 2 serving plates and top with sauce.

 

Nutrition Information

Total fat 4.3 g
Saturated fat 0.6 g
Healthy fats 2.9 g
Fiber 6.3 g
Carbohydrates 95.2 g
Sugar 15.4 g
Protein 17.6 g
Sodium 533 mg
Calcium 179 mg
Magnesium 183 mg
Selenium 65.5 mcg
Potassium 1,163 mg

 


You on a diet

 

Excerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006, 2009 by Michael F. Roizen, M.D., and Oz Works LLC, f/s/o Mehmet C. Oz, M.D.  Excerpted with permission by Free Press, a Division of Simon & Schuster, Inc.