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!
-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
Directions:
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.
