STREAMING NOW: Jamie's Super Food

Royal Pasta Primavera Provencale

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Based on a recipe from Drs. Roizen's and Oz' book, You On A Diet. I admit some fear not adding salt to the pasta water! Please, get over it! If you're looking for the antithesis to "heavy" pasta, this is it. I think this is a cleansing pasta that makes you feel like you're eating pure food. I love it.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: