Best Pasta Provencale Recipes

Pasta Provencale image

Provided by KittyKitty

Categories Penne

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

2 medium zucchini, haled lengthwise and sliced (or 1 squash and 1 zucchini) or 3 large yellow squash, sliced (or 1 squash and 1 zucchini)
1 (8 ounce) package sliced fresh mushrooms
3 garlic cloves, minced
1 green pepper, chopped
1/4 cup chopped onion
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces dry penne pasta, cooked
1/4 cup freshly grated parmesan cheese

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.

Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3

Royal Pasta Primavera Provencale image

Provided by mersaydees

Categories European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

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)

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.