Dan and I both have some foods we definitely avoid. For Dan it’s almost anything Asian, anything that combines sweet and savory. For me it was anything spicy. My family must be so surprised when I make comments about spiciness. It wasn’t that long ago that I would not touch anything remotely spicy.
It really is amazing how much of an impact 1/4 t of red pepper flakes has on a dish! This little bit spiced up the dish perfectly.
Eggplant Tortellini
Ingredients:
- 2 Tbsp olive oil
- 1 Eggplant, chopped
- 2 bell peppers, chopped
- 1/2 tsp salt
- 1/4tsp pepper
- 1/4 tsp red pepper flakes
- 3 cup chicken broth
- 1 lbs tortellini
- 1/2 cup parsley, chopped
- 1/2 cup parmesan, grated
Instructions:
Pour oil into a skillet and heat to medium high heat. Add the vegetables, salt and pepper and sauté for 6-8 minutes. Add the garlic and red pepper and cook for an additional minute.
Pour in the broth and add the tortellini. Cover the skillet and let the ingredients simmer for about 15 minutes, stirring occasionally.
Once the tortellini is cooked through add in the parmesan and parsley.
Nutritionals (Serves 4) Cals: 546, Fat: 19, Carb: 70, Fiber: 8, Protein: 26
