Angel hair pasta with roasted-vegetable sauce

Total Time
45 min
20 min
25 min
This hearty yet healthy dinner comes together in just 45 minutes, and you probably have most of the ingredients already in your pantry or fridge. Also, it's super-easy to make, so it'll soon become one of your favorite go-to weeknight recipes. First, roast sliced baby eggplant and bell peppers in the oven until they're nicely browned, then cook the pasta. Warm the garlic and fresh tomatoes in a skillet, then add the roasted veggies, vegetable broth, and seasonings. Toss in the pasta, basil, and chives, sprinkle with feta, and your delicious meal is ready to serve. Use whatever vegetables, herbs, and cheese you have on hand to mix things up too.



1 small, baby variety, cut into 1/2-inch slices

Bell pepper

1 item(s), medium, red, cut into 8 strips

Table salt

¾ tsp

Uncooked angel hair pasta

½ pound(s)

Olive oil

2 tsp


1 clove(s), minced


2 large, coarsely chopped

Low sodium vegetable broth

½ cup(s)

Red pepper flakes

¼ tsp

Black pepper



2 Tbsp, chopped fresh


2 Tbsp, minced fresh

Reduced fat feta cheese

6 Tbsp, crumbled

Cooking spray

2 spray(s)


  1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
  2. Place eggplant and bell pepper on prepared baking sheet and lightly spray with olive-oil nonstick spray. Sprinkle with ½ teaspoon salt and toss to coat. Spread to form even layer. Bake until vegetables are lightly browned, about 20 minutes.
  3. Meanwhile, cook pasta according to package directions. Drain and keep warm.
  4. Heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring occasionally, until heated through, about 1 minute.
  5. Add roasted eggplant and bell pepper, broth, red pepper flakes, remaining ¼ teaspoon salt, and black pepper and bring to boil. Cook, stirring occasionally, until broth is reduced slightly, 2–3 minutes. Add pasta, basil, and chives and toss to combine.
  6. Divide evenly among 6 plates and sprinkle with feta.
  7. Per serving (1½ cups pasta and 1 tablespoon cheese)