Ingredients:
2 teaspoons coconut oil
2 cups broccoli florets, cut into bite sized pieces
1/4 teaspoon garlic salt
2 tablespoons butter
1 package (9 oz.) cheese tortellini, cooked according to package directions
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons pine nuts
Directions:
Heat oven to 400 degrees. Toss broccoli with garlic salt and melted coconut oil. Roast broccoli on baking sheet until it gets browned at the edges and crispy (about 15 minutes). Add butter to skillet over medium heat, once melted add cooked tortellini. Toast the tortellini and butter until butter takes on a light brown color and nutty aroma. Add roasted broccoli, lemon juice, and zest; tossing to combine and just heating through. Garnish with pine nuts.
