Lemon Pesto Penne
This quick and flavourful pasta dish combines whole wheat penne with tender baby broccoli and sweet oven roasted tomatoes. A simple sauce of pesto and fresh lemon juice coats everything, finished with crumbled feta cheese and ribbons of basil for a bright, satisfying meal perfect for a weeknight dinner. It brings together fresh ingredients with minimal effort for a delicious result.
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
Method
- Prepare the penne as directed on its packaging. During the final 1-2 minutes of boiling, introduce the baby broccoli to the water. Once it becomes a vibrant green colour, drain everything and place it back into the pan over medium high heat.
- Place the tomatoes and optional garlic into the pan with the pasta and broccoli, cooking them for 1-2 minutes until their aroma is released. Incorporate the pesto, half of the feta cheese, and the lemon juice, tossing the contents until they are thoroughly mixed. Take the pan off the heat and stir in the basil. Serve the pasta sprinkled with the rest of the feta.
Nutrition (per serving)
Sodium327 mg
Recipe details
CategoryMain course
Cuisineitalian
AuthorPinch of Yum
