It's Friday and I'm coming to the end of a four day week, thanks to my trip to Orlando last weekend. Am I the only one who feels like the shorter weeks sometimes have a tendency to drag on extra-long? Point is, I'm tired and counting down the minutes to the weekend!
Chances are, you're tired too. Weekdays have a way of wearying the best of us and I know I'm not the only one who anxiously awaits the chance to recharge on the weekends. Lucky for you, this meal won't take you any longer than it would to order and pick up pizza, but you don't have to change out of your sweats (please tell me I'm not the only one who comes home on Friday nights eager for sweats, a glass of wine, and time on the couch!).This is comfort food--as all cheese tortellini is--but with enough green to balance things out (I'd double the brussels next time!) and the brightness from lemon to keep things interesting. Chill out, relax, and kick off the weekend with an easy meal!
-1 lb brussels sprouts, trimmed and quartered
-3 tbsp unsalted butter
-1 medium yellow onion, thinly sliced
-1/2 cup chopped canned or jarred artichokes
-1 lb frozen cheese tortellini
-zest and juice from 1 lemon
1. Bring a large pot of salted water to a boil. Add brussels sprouts and cook for 4 minutes, until crisp-tender.
2. Meanwhile, in a large skillet, melt butter over medium. Add onion and cook until translucent, about 8 minutes.
3. Remove brussels sprouts with a slotted spoon and transfer to the skillet with the onion. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes. Add artichokes and stir to combine.
4. Meanwhile, add tortellini to the pot of salted water and cook according to package instructions. Drain and then place in a large bowl. Add vegetable mixture to the pasta and toss to combine. Top with lemon zest and juice.