Angel Hair Pasta with Eggplant-Tomato Sauce
6
Points®
Total time: 28 min • Prep: 16 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
This homemade pasta sauce is so good that you'll want to make extras. Freeze it in one cup servings for quick defrosting and easy portion control.
Ingredients
Uncooked eggplant
1 medium, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds
Red bell pepper
1 medium, cut into 8 strips
Olive oil cooking spray
1 spray(s)
Table salt
¾ tsp(s), divided
Garlic
1 clove(s), large, minced
Tomato
2 large, coarsely chopped
Crushed red pepper flakes
½ gm
Black pepper
⅛ pinch(es)
Fresh basil
2 tbsp(s), fresh, minced
Chives
2 tbsp(s), fresh, minced
Fat free chicken broth
½ cup(s)
Uncooked angel hair pasta
8 oz, cooked according to package directions, drained
Reduced-fat feta cheese
4 oz, crumbled
Instructions
1
Preheat grill to medium.*
2
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.
3
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.
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