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Tortellini With Eggplant and Peppers

This Tortellini With Eggplant and Peppers recipe contains vegetable broth, olive oil, grated Parmesan, eggplant, bell peppers and more.
4 Servings - 35 min -
Servings:4  | Calories:283 | Total Fat:14g  | Chol:11mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 4g
20 %
Total Carb 31g
10 %
Fiber 8g
32 %
Sugars 8g
Cholesterol 11mg
4 %
Sodium 1598mg
67 %
Protein 12g
23 %
39% Vegetable broth
22% Olive oil
19% Grated Parmesan
18% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Cheese tortellini


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 black pepper
4 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
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 : View recipe directions on

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