Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

Eggplant and tomatoes are delicious roasted and blended into a chunky sauce with garlic, crushed red pepper and mint. The sauce complements the chicken & roasted garlic tortelloni nicely and makes for a wonderful dish for entertaining.
nutritional facts

Ready in

55

mins

Preparation

15

mins

Serves

7

people

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.
https://www.buitoni.com/pasta-recipes/146306/tortelloni-roasted-eggplant-cherry-tomato-sauce
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Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

Nutritional Information

Calories 390
Calories from Fat 170
Total Fat 19g 30%
Saturated Fat 4g 21 %
Cholesterol 40mg 14 %
Sodium 680mg 28 %
Carbohydrate 41g 14 %
Dietary Fiber 3g 11 %
Sugars 3g
Protein 13g
Vitamin A 10%
Vitamin C 10%
Calcium 15%
Iron 10%