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Tortelloni with Roasted Eggplant & Cherry Tomato Sauce
BUITONI11Ingredients
55Minutes
160Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 eggplant (medium, unpeeled, cut into 1-inch cubes, about 5 1/2 cups)
- 1 pt. cherry tomatoes (about 2 cups)
- 2 cloves garlic (peeled)
- 1/4 cup olive oil
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 1 pkg. BUITONI® Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)
- 1/4 cup fresh mint leaves (torn)
- 1/2 cup Buitoni Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- 1/4 cup toasted pine nuts
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Directions
- PREHEAT oven to 400° F. Line baking sheet with parchment paper or foil. COMBINE eggplant, tomatoes, garlic, oil, salt, pepper and crushed red pepper in large bowl. Spread on prepared baking sheet. ROAST for 30 minutes or until vegetables are tender and eggplant is golden. TRANSFER roasted vegetables to food processer. Add mint leaves; process until chunky. PREPARE pasta according to package directions; drain, reserving 1 cup cooking water. Return pasta to saucepan along with eggplant mixture, reserved cooking water and cheese. Toss gently to coat. Sprinkle with pine nuts. Garnish with additional mint leaves, if desired.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol5mg2% |
Sodium460mg19% |
Potassium340mg10% |
Protein5g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A10% |
Vitamin C15% |
Calcium10% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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