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
- Don't overcook the baby broccoli; it should be bright green and slightly crisp. Overcooked broccoli can become mushy and lose its bright color.
- For an extra punch of flavor, toast the penne lightly in a dry pan for a minute before boiling. I found this adds a subtle nutty depth to the pasta.
- If you don't have fresh basil, you can skip it, but it adds a wonderful aromatic finish. Consider adding a pinch of red pepper flakes for a subtle heat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an extra punch of flavor, toast the penne lightly in a dry pan for a minute before boiling. I found this adds a subtle nutty depth to the pasta.
- If you don't have fresh basil, you can skip it, but it adds a wonderful aromatic finish. Consider adding a pinch of red pepper flakes for a subtle heat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.