Ingredients
1 pound Brussels sprouts, trimmed and quartered
3 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 pound frozen cheese tortellini
Zest and juice from 1 lemon
Preparation
In a large pot of boiling salted water, cook Brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium; add onion and cook until translucent, about 8 minutes.
With a large slotted spoon, transfer sprouts to skillet. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes. Meanwhile, in pot, cook tortellini according to package instructions, then drain. Toss tortellini with vegetables and divide among bowls. Top with lemon zest and juice.
