Zesty Lemon Pesto Penne - Ready in 20 Mins
Enjoy this quick and zesty lemon pesto penne with tender baby broccoli and salty feta cheese for a flavorful 20-minute meal.
Ingredients
- 8 ounces whole wheat penne
- 2 cups baby broccoli
- 1 cup oven roasted tomatoes
- 1 teaspoon minced garlic
- 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. Add the baby broccoli to the pot of boiling water for the last 1-2 minutes of cooking until bright green. Drain and return to the pan over medium-high heat.
- Add the roasted tomatoes and minced garlic 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 everything in the pan until well combined. Remove from heat.
- Fold in the fresh basil ribbons.
- Sprinkle with the remaining feta cheese before serving.
Notes
- For extra flavor, toast your pine nuts before making homemade pesto.
- Ensure your lemon juice is freshly squeezed for the brightest taste.
- Don't overcook the broccoli; it should retain a slight crispness.
- Add a pinch of red pepper flakes for a subtle spicy kick. Allergens: Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your lemon juice is freshly squeezed for the brightest taste.
- Don't overcook the broccoli; it should retain a slight crispness.
- Add a pinch of red pepper flakes for a subtle spicy kick. Allergens: Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.