This 20 Minute Lemon Pesto Penne is my husband's favorite pasta! Baby broccoli, oven roasted tomatoes, and fresh lemon and basil.
Ingredients
227 gm
Pasta, penne, whole wheat, dry
(whole)
2 cup
Broccolini, baby broccoli
1 cup
Sun-dried tomato, packed in oil, drained
(oven roasted; (I used Kirkland brand and rinsed excess; ))
1 tsp
Garlic
(minced; (optional))
1/4 cup
Basil pesto
1/4 cup
Feta cheese
1/2 whole lemon(s)
Lemon juice
(juice of)
1 bunch
Basil, fresh
(fresh; 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. It should turn bright green. Drain and return to the pan over medium high heat.
Add the tomatoes and garlic to the pan with the pasta and baby broccoli; saute 1-2 minutes or until fragrant. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.
