Royal Pasta Primavera Provencale

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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.