I hope you’ll enjoy this easy one pot ( skillet”) meal.
What You Need
1 Lb cheese tortellini (fresh made or frozen, find it in your groceries freezer)
2 Tbsp olive oil (not extra virgin)
1 medium eggplant (small bite sized pieces)
2 red bell peppers (small bite sized pieces)
Salt and pepper
4 cloves garlic (crushed)
1/4 tsp crushed red pepper flakes
3 Cups vegetable broth
1/2 Cup fresh Italian parsley ( chopped)
1/2 Cup Parmigiano-Reggianocheese (grated)
Large non stick skillet with lid
Lets Make It! Heat the oil in the skillet over medium-high heat. Add the eggplant, bell peppers, ½ tsp salt, and ¼ tsp pepper. Cook, stirring occasionally, until the vegetables begin to soften (about 5 to 10 minutes). Add the garlic and crushed red pepper, continue stirring, for about 1 minute.
Add the broth and tortellini. Cover with lid and simmer over medium low heat, stirring occasionally. Cook until the tortellini are cooked through and most of the broth is absorbed (about 15-20 minutes). Stir in the parsley and ¼ cup of the Parmesan. Leave the remaining 1/4 cup of Parmesan for those who wish to sprinkle it over the top.
Katies’ Tid Bits* Try adding a few chopped tomatoes or another favorite vegetable to this delish recipe too.
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