Tortellini with Bacon, Brussels Sprouts and Lemon

Adapted from a Martha Stewart recipe, this is a great fall pasta that kids will love, too.
Size: 5 or 6 servings

Ingredients:
5 slice bacon
1 lb. brussels sprouts
salt and pepper
1 yellow onion, thinly sliced
1 lb. or more cheese tortellini ( I used two 12 oz. bags)
zest and juice of 1 lemon

Directions:

In a large skillet, cook the bacon and drain on a paper towel, saving the rendered fat in pan. Add sliced onion and cook until translucent, about 8 minutes.

Meanwhile, in a large pot of boiling salted water, cook brussels sprouts until crisp tender, about 4 minutes. Transfer sprouts to skillet. Increase the heat to high and cook until sprouts begin to brown.

In a large pot, cook tortellini according to directions, drain. Toss tortellini with bacon and vegetables in skillet, coating well.

Divide into bowls and top with lemon zest and lemon juice.

 

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Author: Jennifer Hamlet

Jennifer is the curator for Ridgewood and would love any feedback or suggestions you may have.

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