When it’s time for an easy meal, balsamic Brussels sprouts with tortellini is an excellent and satisfying choice. I enjoy the simplicity, and my family enjoys it.
If you are short on time or just don’t feel like cooking an elaborate meal, it’s still possible to create feel good food. This recipe is full of flavor and nutrition, so it works for vegetarian me and my family of omnivores.
This was my first time to try Three Bridges refrigerated pasta, and I am hooked. There is a nice variety of pasta shapes and flavors, and they offer vegetarian and gluten-free options. Labeling is clear and accurate, so I know just what I’m getting.
I have now enjoyed several types of all natural Three Bridges pasta, but for this recipe I prefer the Spinach & Cheese Tortellini. It is so good, and I’ll be making it again soon.
Balsamic Brussels Sprouts with Tortellini
Pre-heat oven to 400°
1 lb. Brussels Sprouts (trimmed and halved)
2 T Extra Virgin Olive Oil
3 T Balsamic Vinegar
Salt and Pepper to taste
1 pkg. Three Bridges Tortellini
1 T Olive Oil
In a mixing bowl, toss sprouts with olive oil, salt and pepper.
Place sprouts in a 9″ x 13″ baking pan lined with parchment paper.
Roast for 15 minutes.
Remove from oven, stir and drizzle with balsamic vinegar
Return to oven for approx. 15 minutes until tender.
While Brussels sprouts are in the oven, prepare tortellini according to package directions. When done, toss with extra virgin olive oil.
Serve and enjoy!