Title: Tortellini with Ratatouille
Categories: Pasta Main
Yield: 4 Servings

1	tb	Olive oil
1	c	Eggplant, unpared and diced
1/2	c	Each diced red & green bell pepper
1	c	Diced zucchini
2		Cloves garlic, crushed
2	c	Diced tomatoes
1/3	c	Low-sodium chicken broth
1/2	ts	Dried oregano
1/8	ts	Black pepper, freshly ground
2	c	Cheese tortellini, cooked
1	tb	Grated Parmesan cheese

In a large nonstick skillet, heat oil. Add eggplant, bell pepper, zucchini and garlic. Cook over medium-high heat, stirring frequently, until vegetables are just tender. Stir in tomatoes, broth, oregano and pepper. Cook, stirring frequently, until vegetables are tender. Add tortellini. Toss to combine. Sprinkle with Parmesan cheese.

Per serving: 210 calories, 7.1 g fat

previous

next