Tortellini with Eggplant and Peppers
Marissa Vitagliano
ingredients
- 2 tablespoons olive oil
- 1 medium eggplant, cut into 1/2-inch pieces
- 2 bell peppers, cut into 1/2-inch pieces
- Kosher salt and pepper
- 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
- 1
eat 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.
- 2
Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
- 3
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.
- 4
Fold in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and sprinkle with the remaining 1/4 cup of Parmesan.
notes
CALORIES 545; FAT 20g (sat 8g); CHOLESTEROL 62mg; CARBOHYDRATE 67g; SODIUM 998mg; PROTEIN 27g; FIBER 9g; SUGAR 7g
Source: Marissa Vitagliano/Real Simple
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews