Angel Hair pasta and tomato sauce

Angel Hair pasta and tomato sauce

3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Angel Hair pasta and tomato sauce calories by ingredient


Serves 6 for 4 points Serves 6 for 4 points
Number of Servings: 6


    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.
* 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.

TAGS:  Fish |