You will love this bright, summer or fall recipe, and will have people thinking you really put together a difficult and fancy dinner. What makes this such a great “rustic” type recipe is that it takes one main ingredient, the Tortellini, and the rest of the ingredients can be adjusted to what local ingredients you have access to. The Brussels Sprouts are our favorite, but we always like to add some varieties of local mushrooms and it can become more robust if you want to add some sausage. We suggest you make it once as per the recipe and think about what local specialties you can add to make it unique.
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1 lb. Brussels sprouts, trimmed and quartered
3 tab. unsalted butter
1 medium yellow onion, thinly sliced
1 lb. Frozen cheese tortellini
Zest and juice from 1 lemon
In a large pot of boiling salted water, cook Brussels sprouts until crisp-tender, 4 minutes.
In a large skillet, melt butter over medium, add onion and cook until translucent, 8 minutes.
With a large slotted spoon, transfer sprouts to skillet.
Increase heat to high and cook, stirring occasionally, 5 minutes.
In separate pot, cook tortellini, according to package directions, then drain.
Toss tortellini with vegetables.
Top with lemon zest and juice.