Eggplant Pepper Pasta

Cooking cheese tortellini in vegetable broth and spices infuses a depth of flavor to this dish. The extra-tasty pasta showcases the eggplants and peppers, which are sautéed until zesty with garlic and red pepper flakes. This recipe comes to us from Sara of Suburban Spoon.

Serves 4

  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2″ pieces
  • 2 bell peppers, cut into 1/2″ pieces
  • 1 pint of cherry tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cloves garlic, chopped
  • 1/4 tsp 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 parmesan cheese, grated

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

Add the eggplant, bell peppers, tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally for 6-8 minutes or until the vegetables begin to soften.

Stir in 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, for 12-15 minutes, or until the tortellini are cooked through and most of the broth is absorbed.

Fold in the parsley and 1/4 cup of the parmesan. Spoon into bowls and sprinkle the remaining 1/4 cup of parmesan on top.

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Nutrition Information

Eggplant Pepper Pasta

Servings per Recipe: 4

Amount per Serving

Calories:  556

Calories from Fat:  181

Total Fat:  20.2g

Saturated Fat:  7.6g

Cholesterol:  58mg

Sodium:  939mg

Potassium:  925mg

Carbohydrates:  71.2g

Dietary Fiber:  9.1g

Protein:  26.7g

Sugars:  8.1g

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