Tortellini with Roasted Eggplant Peppers South Beach Diet
Elevate your mealtime with Tortellini with Roasted Eggplant and Peppers, a South Beach Diet-inspired dish that’s bursting with vibrant Mediterranean flavors. This wholesome recipe features tender whole-wheat or gluten-free cheese tortellini tossed with caramelized oven-roasted eggplant, sweet bell peppers, and a fragrant garlic-tomato sauce. Fresh basil adds a delightful herbal brightness, while optional Parmesan cheese offers a touch of indulgence without compromising the health-conscious profile of this satisfying meal. Ready in under 40 minutes, this low-sodium, nutrient-packed dinner is perfect for busy weeknights yet elegant enough for a weekend gathering. Serve hot and savor every bite of this colorful, veggie-rich creation!
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Recipe Information
Ingredients
- 8 oz Whole-wheat cheese tortellini (or gluten-free option if preferred)
- 2 cups Eggplant, diced into 1-inch cubes
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 3 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 cup Low-sodium diced tomatoes, canned
- 1 cup Fresh basil leaves, chopped
- 1 tbsp Parmesan cheese (optional, for garnish)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the diced eggplant and bell peppers on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Toss the vegetables to coat evenly.
Roast the vegetables in the oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, bring a large pot of water to a boil. Cook the tortellini according to the package instructions, then drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the canned diced tomatoes to the skillet and simmer for 5 minutes, stirring occasionally.
Once the roasted vegetables are done, add them to the skillet along with the chopped fresh basil. Stir well to combine.
Add the cooked tortellini to the skillet and toss with the sauce and vegetables until everything is evenly coated and warmed through.
Divide the tortellini mixture among four plates or bowls. Optionally, top with a sprinkle of Parmesan cheese before serving.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 33.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2530 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
