Tortellini With Eggplant and Peppers

Serves 4
Hands-On Time:
20m
Total Time:
35m
Ingredients
- 2 tablespoons olive oil
- 1 medium eggplant, cut into 1/2-inch pieces
- 2 bell peppers, cut into 1/2-inch pieces
- 4 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper flakes
- 3 cups low-sodium vegetable broth
- 1 pound cheese tortellini (fresh or frozen)
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 cup grated Parmesan (2 ounces)
Directions
- Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
- Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
- Add the broth and tortellini. Cover and simmer over medium heat, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
- Fold in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and sprinkle with the remaining 1/4 cup of Parmesan.
Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last
several months.
Nutritional Information
- Per Serving
- Calories 545
- Fat 20g
- Sat Fat 8g
- Cholesterol 62mg
- Carbohydrate 67g
- Sodium 998mg
- Fiber 9g
- Sugar 7g
What does this mean? See Nutrition 101.
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