Serves 4
20 min
20-Minute Lemon Pesto Penne
Recipe GLPR64e8150744d7b9
A fresh and vibrant pasta dish combining whole wheat penne with tender broccoli, roasted tomatoes, and a bright lemon-pesto sauce finished with crumbled feta cheese and fresh basil ribbons. Ready in under 20 minutes of active cooking time, this vegetarian dish works beautifully as a light main course or elegant side.
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Ingredients
8 ounces whole wheat penne
2 cups baby broccoli
1 cup oven-roasted tomatoes (drained of excess oil)
1 teaspoon minced garlic
¼ cup pesto
½ lemon Juice of ½ lemon (about 1.5 tablespoons)
¼ cup crumbled feta cheese, divided
Fresh basil, cut into ribbons
Directions
Bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to the package directions until al dente.
During the final 1–2 minutes of penne cooking, add the baby broccoli to the same boiling water. Cook until the broccoli turns bright green and is tender-crisp, then drain and return both pasta and broccoli to the pot.
Place the pot over medium-high heat. Add the roasted tomatoes and minced garlic, stirring gently for 1–2 minutes until the mixture becomes fragrant.
Remove from heat and add the pesto, half of the crumbled feta cheese, and the fresh lemon juice. Toss everything together until the pasta, broccoli, and sauce are well combined.
Stir in the fresh basil ribbons just before serving.
Divide the pasta among serving bowls and top each portion with the remaining crumbled feta cheese. Serve immediately.
