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Angel Hair Pasta with Eggplant-Tomato Sauce recipe
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A yummy Angel Hair Pasta with Eggplant-Tomato Sauce recipe recipe for any occasion.
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Angel Hair Pasta with Eggplant-Tomato Sauce recipe Ingredients:
1 medium raw eggplant, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds
1 medium sweet red peppers, cut into 8 strips
1 sprays olive oil cooking spray
3/4 teaspoon table salt, divided
1 medium garlic cloves, minced
2 large tomatoes, coarsely chopped
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
2 tablespoon basil, fresh, minced
2 tablespoon 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
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Angel Hair Pasta with Eggplant-Tomato Sauce recipe Directions:
Preheat grill to medium. Place eggplant slices and pepper strips 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 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.
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