It’s been a bit since I’ve shared a recipe. And this is a good one. I have ulterior motives for sharing it, though. The only place this recipe exists is as a photo buried in my email. It always takes me forever to find it and is super annoying to try to read as a photo on my phone. Shout out to Erica for sharing this recipe with me [six years ago]. Also, did you know there’s an “s” at the end of Brussel? You learn something new every day.
TORTELLINI WITH LEMON AND BRUSSELS SPROUTS
Salt and pepper
2 pounds brussels sprouts, trimmed and quartered
3 TB unsalted butter
1 large yellow onion, thinly sliced
20oz package of cheese tortellini
Zest and juice from 1 lemon (grab an extra one if you want it extra-lemony)
In a large pot of boiling, salted water, cook brussels sprouts until crisp-tender, about four minutes. Meanwhile, in a large skillet, melt butter over medium: add onion and cook until translucent, about eight minutes.
With a large slotted spoon, transfer sprouts to skillet. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about five minutes. Meanwhile, in pot, cook tortellini according to package instructions then drain. Toss tortellini with vegetables and stir in lemon zest and juice.