Roasted Vegetables, Fire Roasted Tomatoes, and Feta over Angel Hair Pasta

September 23, 2011

Easy, healthy, and perfect for double batching the sauce to freeze. Make it vegetarian by using vegetable stock or water. Click here for a printable version (until I figure it out for the blog). 

  • – 1 medium raw eggplant
  • – 1 sweet red pepper
  • – 1 sweet yellow, green, and/or orange pepper
  • – Olive oil cooking spray
  • – 2 tsp olive oil
  • – 3/4 tsp table salt, divided
  • – 1 -2 clove(s) garlic, minced
  • – 8-10 cherry tomatoes, halved
  • – 1/4 tsp crushed red pepper flakes (optional)
  • – 1/8 tsp black pepper
  • – 2 Tbsp basil, fresh, roughly chopped (if dried use 2 tsp)
  • – 2 Tbsp chives, fresh, roughly chopped
  • – 1/2 cup(s) fat-free chicken or vegetable broth
  • – 15oz Muir Glen Organic Fire Roasted crushed tomatoes
  • – Feta cheese, crumbled
  • – 16 oz whole wheat angel hair pasta

Instructions

Preheat oven to 425ºF.

Slice vegetables into 1 inch pieces. Coat a non stick baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray (olive oil tends to absorb into the eggplant); season with 1/2 teaspoon of salt. Roast, until lightly browned, about 15 minutes or until soft. Toss halfway to avoid sticking. Remove from oven and cool to room temperature.

Coat a large nonstick pan with olive oil; heat over low-medium heat.

Add garlic, basil, chives and stir, for about 1 minute until the garlic smells sweet. Watch carefully, garlic will burn quick. Turn down heat if needed. Add fresh tomato, stir, and cook until slightly pulpy, about 2-3 minutes more. I did not halve mine and I ended up having to after taking this picture as they took too long to cook.

Stir in crushed tomatoes; mixing spices, oil, tomatoes and garlic well.

Drop in vegetables, then stir in remaining 1/4 teaspoon of salt, red pepper flakes if desired, black pepper, and broth; increase heat to medium.

Simmer until broth is slightly reduced and mixture has a sauce consistency, about 10-15 minutes. Stir occasionally.

While sauce is thickening, bring large pot of water to a boil. Add about a tsp of salt for taste (optional) and olive oil to prevent sticking, then cook the angel hair according to box directions.

Serve over angel hair pasta. Sprinkle with feta cheese just before serving. Fat free feta adds a nice tang.

Then eat it until you think you’ll explode. Enjoy!

Click here for printable version.

3 Comments

  • jess

    September 30, 2011 at 4:57 am

    That looks fantastic and so healthy. Note to self: go to farmers market.

  • Samantha

    September 23, 2011 at 7:46 am

    Looks amazing! I am so jealous you can cook like you do. I burn everything. But I’m still going to give this a try! My boys would love it.

  • Good Girl Gone Green

    September 23, 2011 at 7:43 am

    Mmmmmm looks so yummy! And without the feta it’s vegan and I am so making this! Thanks D!

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