20-Minute Lemon Pesto Penne
This 20 Minute Lemon Pesto Penne is my husband's favorite pasta! Baby broccoli, oven roasted tomatoes, and fresh lemon and basil.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
vegetarian
pescatarian
- juice of 1/2 lemon
- 1/4 cup pesto
- 1/4 cup feta cheese
- 8 ounces whole wheat penne
- 2 cups baby broccoli
- 1 cup oven roasted tomatoes (i used kirkland brand and
- 1 teaspoon minced garlic (optional)
- fresh basil cut into ribbons
- Carbohydrate 31.9218379855841 g
- Cholesterol 49.7340537330534 mg
- Fat 3.29907806428647 g
- Fiber 0.0235000003501773 g
- Protein 7.76717462634617 g
- Saturated Fat 1.58716037272049 g
- Serving Size 1 1 Serving (72g)
- Sodium 119.425502100445 mg
- Sugar 31.898337985234 g
- Trans Fat 0.535345760746762 g
- Calories 190 calories
[ { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." } ]
