Name: Lemon Pesto Penne with Roasted Tomatoes
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 8 oz whole wheat penne; 2 cup baby broccoli; 1 cup oven roasted tomatoes; 1 tsp garlic; ¼ cup basil pesto; ¼ cup feta cheese; 2 tbsp lemon juice; ¼ cup fresh basil

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Instructions

Cook the penne in salted boiling water according to package directions. During the last 1-2 minutes, add the baby broccoli to the pot and cook until bright green. Drain everything together and return to the pot over medium-high heat.

Cook pasta

8 oz whole wheat penne

2 cup baby broccoli (or broccolini)

Add the roasted tomatoes and garlic to the pot. Saute for 1-2 minutes until fragrant. Stir in the pesto, half the feta, and lemon juice. Toss everything until well combined. Remove from heat, add torn basil leaves, and sprinkle with the remaining feta.

1 cup oven roasted tomatoes (or sun-dried tomatoes)

1 tsp garlic (minced, optional)

¼ cup basil pesto

¼ cup feta cheese (crumbled)

2 tbsp lemon juice (about half a lemon)

¼ cup fresh basil (torn)

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