tortellini with lemon and brussels sprouts... 25 minutes

 

the goods:

 

1 pound brussels sprouts, trimmed and quartered

3 tablespoons unsalted butter

1 medium yellow onion, diced small

1 pound cheese tortellini

zest and juice from 1 lemon

grated Parmesan, for serving

  

 

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 top 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. Top with lemon zest and juice and sprinkle with Parmesan.