Weight Watchers Recipe
Points Plus: 6
1 medium uncooked eggplant(s), baby-variety, sliced into 1/3- to 1/2-inch-thick rounds
||1 medium sweet red pepper(s), cut into 8 strips|
3/4 tsp table salt, divided
1 clove(s) (medium) garlic clove(s), minced
2 large fresh 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|
- 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.
Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash or red onion can be substituted for the eggplant.
**This recipe is AMAZING! It's a repeat in our house!