Angel Hair Pasta with Eggplant Tomato Sauce

Wednesday, June 11, 2008

I'm loving the WW recipes as of late. They're very easy to make and tasty!

Made this for our (vegetarian) friend Lori last night and everyone loved it!

Angel Hair Pasta with Eggplant Tomato Sauce

Servings: 6
Preparation Time: 16 min
Cooking Time: 12 min

1 medium eggplant, raw, 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 small 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.

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