This Dr Oz Royal Pasta Primavera Provencale recipe is part of Dr Oz’s Automated meal plan. Using whole wheat rigatoni or linguine pasta, eggplant, stewed tomatoes and mesclun or mixed spring salad greens to make this delicious recipe, Dr Oz Pasta Primavera Provencale.
Dr Oz Royal Pasta Primavera Provencale Recipe
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 mesclun 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
