Tortellini With Lemon And Brussels Sprouts Recipes

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TORTELLINI WITH LEMON AND BRUSSELS SPROUTS



Tortellini with Lemon and Brussels Sprouts image

With tortellini in the freezer, you always have the base of a great dinner. Try them with your favorite sauce or add to soup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

1 pound Brussels sprouts, trimmed and quartered
3 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 pound frozen cheese tortellini
Zest and juice from 1 lemon

Steps:

  • In a large pot of boiling salted water, cook Brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium; add onion and cook until translucent, about 8 minutes.
  • With a large slotted spoon, transfer sprouts to skillet. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes. Meanwhile, in pot, cook tortellini according to package instructions, then drain. Toss tortellini with vegetables and divide among bowls. Top with lemon zest and juice.

Nutrition Facts : Calories 364 g, Fat 14 g, Fiber 8 g, Protein 15 g, SaturatedFat 8 g

CHEESY TORTELLINI WITH BACON AND BRUSSELS SPROUTS



Cheesy Tortellini with Bacon and Brussels Sprouts image

Cheesy tortellini, bacon, and Brussels sprouts covered in melting cheese is an easy dinner that everyone loves!

Provided by Mary Younkin

Categories     Main Course

Time 30m

Number Of Ingredients 10

6 slices bacon, about 1/3 lb, cut into 1-inch pieces
3/4 lb Brussels sprouts, halved
2 cloves garlic, minced
1/2 cup warm water
1/2 cup heavy cream
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
16 ounces freshly shredded mozzarella cheese, about 3 cups
24 ounces refrigerated cheese or spinach tortellini

Steps:

  • Preheat the oven to 350°F. In a very large oven-safe skillet over medium-high heat, cook the bacon for about 2 minutes, then add the Brussels sprouts. Cook, stirring occasionally, for 8-10 minutes, until the bacon is cooked through and the Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a plate.
  • Leave about a tablespoon of bacon grease in the skillet. Place the skillet back over medium-high heat. Add the garlic to the skillet and cook for 1 minute, until fragrant. Carefully pour 1/2 cup of warm water into the hot skillet. Use a flat spatula to scrape up the brown bits.
  • Add the cream, salt, pepper, and pepper flakes to the skillet and stir to combine. Lower the heat to medium and let the sauce simmer for 1 to 2 minutes, until it thickens slightly.
  • Add the tortellini and stir well to coat thoroughly. Return the bacon and Brussels sprouts to the pan and stir again. Remove from the heat. Add 1/2 the shredded cheese to the skillet and stir to combine. Top with the remaining cheese. Bake for 8-10 minutes, until the tortellini is soft and the cheese has melted. Enjoy!

Nutrition Facts : Calories 573 kcal, Carbohydrate 42 g, Protein 29 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 995 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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