Rating: 3 stars
1 Ratings
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  • 5 star values: 0
Sara Quessenberry
Recipe by Real Simple September 2008

Gallery

Credit: Dana Gallagher; Styling: Anna Last

Recipe Summary

prep:
20 mins
additional:
15 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

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