Angel Hair pasta and tomato sauce
- Number of Servings: 6
Ingredients
1 medium raw eggplant, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds 1 medium sweet red pepper(s), cut into 8 strips 1 sprays olive oil cooking spray 3/4 tsp table salt, divided 1 medium garlic clove(s), minced 2 large tomato(es), coarsely chopped 1/4 tsp crushed red pepper flakes 1/8 tsp black pepper 2 Tbsp basil, fresh, minced 2 Tbsp chives, fresh, minced 1/2 cup fat-free chicken broth 8 oz uncooked angel hair pasta, cooked according to package directions, drained 4 oz reduced-fat feta cheese, crumbled
Preheat grill to medium.*
Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.
Notes
* You can roast the vegetables if you prefer. Preheat oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.
Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash or red onion can be substituted for the eggplant.
Number of Servings: 6
Recipe submitted by SparkPeople user KHADYBARA.
Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.
Notes
* You can roast the vegetables if you prefer. Preheat oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.
Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash or red onion can be substituted for the eggplant.
Number of Servings: 6
Recipe submitted by SparkPeople user KHADYBARA.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 3.8 g
- Cholesterol: 6.7 mg
- Sodium: 287.9 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 6.0 g
- Protein: 12.4 g
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