Royal Pasta Primavera Provencale Recipes

ROYAL PASTA PRIMAVERA PROVENCALE

Steps:

• Prepare pasta according to its package directions, omitting salt and fat.
• 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.
• When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
• Chop 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 two serving plates and top with sauce.

PASTA PROVENCALE

Steps:

• Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.