This is a great way to spice up boring spaghetti night without slaving over the stove or adding meat. Roast the vegetables ahead of time and store in the fridge until ready to use. Overflow of veggies? You can toss in zucchini, red onion – just about anything. Double up and freeze the leftover sauce for another night.
- 1 large raw eggplant, split and cut into 1 cubed inch pieces, skin on
- 1 red sweet pepper, cut into 1 inch pieces
- 1 yellow sweet pepper, cut into 1 inch pieces
- 2 tsp olive oil
- 3/4 tsp table salt, divided
- 1 large garlic clove, minced
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp black pepper
- 2 Tbsp basil, fresh or dried
- 2 Tbsp chives, fresh or dried
- 1/2 cup(s) fat-free chicken or vegetable broth
- 15oz Muir Glen Organic Fire Roasted crushed tomatoes
- 8 oz uncooked angel hair pasta
- 4 oz feta cheese, crumbled
Preheat oven to 375ºF. 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 for 15 minutes. Stir. Roast 15 more minutes or until lightly browned and soft. Remove from oven and cool to room temperature.
Coat medium pot with olive oil, heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes. 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.