Sunday, October 31, 2010

Angel Hair Pasta with Eggplant Tomato Sauce

Trying a new recipe from WW tonight! Makes 6 servings, so I will get to eat it ALL week!

1st step: Roasting red pepper and eggplant, always a good sign.

2nd Step: Make the sauce (with garlic and fresh tomato-another good sign)

3rd Step: Mix in pasta and Feta (wow).

Great recipe! Here it is (courtesy of


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 spray(s) 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(s) 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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