Rating: 4 stars
214 Ratings
  • 5 star values: 105
  • 4 star values: 40
  • 3 star values: 41
  • 2 star values: 24
  • 1 star values: 4

Using only one large skillet, this vegetarian one-pot meal makes cleanup a snap. That, combined with its nutritious ingredients (eggplant and peppers), translates to a winning dish for the whole family.

Sara Quessenberry

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat.

    Advertisement
  • Add the eggplant, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

  • Add the garlic and crushed red pepper and cook, stirring, for 1 minute.

  • Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.

  • Stir in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with the remaining ¼ cup of Parmesan.

Nutrition Facts

545 calories; fat 20g; saturated fat 8g; cholesterol 62mg; sodium 998mg; protein 27g; carbohydrates 67g; fiber 9g; sugars 7g.
Advertisement