20-Minute Lemon Pesto Penne
Lemon Pesto Penne: cook this fresh pasta dish in just 20 minutes. Perfect for a quick weeknight meal with healthy veggies.
Ingredients
- 8 ounces whole wheat penne
- 2 cups baby broccoli
- 1 cup oven roasted tomatoes (I used Kirkland brand and rinsed excess oil)
- 1 teaspoon minced garlic (optional)
- 1/4 cup pesto
- 1/4 cup feta cheese
- juice of 1/2 lemon
- fresh basil, cut into ribbons
Instructions
- Cook the penne according to package directions. During the last 1-2 minutes of cooking, add the baby broccoli to the boiling water until bright green. Drain and return to the pan over medium-high heat.
- Add the oven-roasted tomatoes and minced garlic (if using) to the pan with the pasta and baby broccoli. Sauté for 1-2 minutes until fragrant.
- Stir in the pesto, half of the feta cheese, and the lemon juice. Toss until all ingredients are well combined and coated.
- Remove the pan from heat and gently fold in the fresh basil ribbons. Sprinkle with the remaining feta cheese just before serving.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.