Stuffed Pasta with Vegetables and Parmesan
Filled pasta with vegetables and parmesan is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g spinach tortellini (refrigerated, ready-made)
- 1 large eggplant
- 2 red bell peppers
- 1 Garlic clove
- 50 ml oil
- 1 tbsp white balsamic cream
- a handful of basil
- grated Parmesan
- Salt
- Pepper
Instructions
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1.
Wash the eggplants and cut them into larger cubes, salt them and let stand for 10 minutes. Wash the peppers, remove seeds and cut into cubes. Rinse the eggplants under running water and pat dry with kitchen paper. Drizzle the eggplants with oil and grill on a hot grill all around for 5-8 minutes.
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2.
Meanwhile cook the pasta according to package instructions. In a pan sauté the peppers with the remaining oil and garlic, then add the eggplants. Sauté everything for 2-3 minutes. Use a slotted spoon to lift the tortellini from the cooking water, add them to the pan, stir in the basil leaves, season with white balsamic cream, salt and pepper, mix well, serve in bowls.
