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Tortellini with Lemony Brussels Sprouts
Makes 4 Servings • Hands-On Time: 20 Min. • Total Time: 30 Min.
Ingredients
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1 lb. Brussels sprouts, trimmed and sliced thinly
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2 Tbsp. olive oil, divided
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1 tsp. Salt
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1 Medium Wellsley Farms® Yellow Onion, halved and thinly sliced
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1 (20 oz.) pkg. Wellsley Farms Fresh Tortellini
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zest and juice from 1 lemon
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1/4 cup Wellsley Farms Shredded Parmesan
Directions
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Preheat oven to 400°.
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Mix Brussels sprouts in large bowl with 1 Tbsp. of the olive oil. Spread on a baking sheet in a single layer, then sprinkle with salt.
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Bake until the Brussels sprouts are lightly browned with some crispy bits, about 20 min.
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Meanwhile, cook tortellini per the package directions. Drain and set aside.
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Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the onion and cook until tender, about 5 min.
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Add the roasted Brussels sprouts, cooked tortellini, lemon zest and lemon juice to the sauté pan. Toss to combine the ingredients.
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Divide pasta and vegetables evenly between four plates. Sprinkle each with 1 Tbsp. of the Parmesan and serve immediately.
Per Serving: 550 cal. • 20g fat • 26g protein
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