Directions

In a large pot of boiling water, cook brussels sprouts until crisp-tender, about 4 minutes.

Meanwhile, in a large skillet, saute onion and pulp from one 1/2 inch thick lemon slice in olive oil until onions are translucent, about 8 minutes.

Drain brussels sprouts and transfer to skillet. Add butter and saute until browned.

Meanwhile, in pot, cook tortellini according to package instructions, then drain. Add the tortellini and lemon juice to the skillet and mix together.