Yummy and light

I have been meaning to share another yummy recipe that we all love!

Angel Hair Pasta with Eggplant Tomato Sauce

Ingredients:
1 medium egg plant (if you don't care for eggplant substitute zucchini or yellow squash), cut into bite size pieces
1 medium sweet red pepper, cut into strips
3/4 tsp. salt
1 garlic clove, minced
2 large tomatoes, 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 chicken broth
8 oz. angel hair pasta
4 oz. feta cheese, crumbled

Roast the eggplant and pepper. Preheat oven to 425. Coat a baking sheet with olive oil cooking spray. Place veggies on baking sheet and coat with cooking spray; season with 1/2 tsp. of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temp. (I don't cool mine)

Coat a large nonstick skillet with olive oil cooking spray; heat over low-med. heat. Add garlic and cook, stirring, for 1 min. Add tomatoes and cook until slightly pulpy, about 2 min. Stir in veggies, remaining salt, red pepper flakes, black pepper, basil, chives, and broth; increase heat to med.-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 5 min. Add cooked pasta and toss to coat. Stir in feta just before serving.

If you are preparing the day before for the next nights meal then double the broth and put in a baking dish. Bake on 350 for about 30-45 minutes.