Royal Pasta Primavera Provencale

Name: Royal Pasta Primavera Provencale
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 small dried ancho chile or pasilla chili pepper; 237 milliliters diced unpeeled eggplant (1/2-inch cubes); 3 garlic cloves, sliced; 1 teaspoon fresh thyme or lemon thyme, chopped; 1 teaspoon olive oil; 1 yellow bell pepper or orange bell pepper, coarsely chopped; 170 grams whole weat rigatoni pasta or whole wheat linguine; 237 milliliters mesclun or mixed spring salad greens, packed; 2 servings salt; 822 grams stewed tomatoes, undrained, coarsely chopped; 1 small yellow onion, coarsely chopped

The recipe Royal Pasta Primavera Provencale is ready in about 30 minutes and is definitely a super vegan option for lovers of Mediterranean food. One serving contains 511 calories, 17g of protein, and 5g of fat. For $2.54 per serving, you get a main course that serves 2. If you have olive oil, weat rigatoni pasta, garlic cloves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.