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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Roast the vegetables in the oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 4

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.

Step 5

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.

Step 6

Add the canned diced tomatoes to the skillet and simmer for 5 minutes, stirring occasionally.

Step 7

Once the roasted vegetables are done, add them to the skillet along with the chopped fresh basil. Stir well to combine.

Step 8

Add the cooked tortellini to the skillet and toss with the sauce and vegetables until everything is evenly coated and warmed through.

Step 9

Divide the tortellini mixture among four plates or bowls. Optionally, top with a sprinkle of Parmesan cheese before serving.

Nutrition Facts

Serving size	(1337.6g)

Amount per serving	% Daily Value*
Calories	1229.8

Total Fat 58.5g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 48.4mg	0%
Sodium 2230.0mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 33.4g	0%
Total Sugars 33.3g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 638.9mg	0%
Iron 17.4mg	0%
Potassium 2529.9mg	0%

*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.

Source of Calories

Fat: 42.2%

Protein: 12.0%

Carbs: 45.8%