Name: Express Lemon Pesto Penne with Blistered Tomatoes and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: juice of 1 lemon; 8 ounces whole wheat penne; 1/2 cup store-bought pesto; 1 teaspoon garlic, minced; 1/4 cup fresh basil, cut into thin ribbons; 2 cups baby broccoli, cut into bite-sized pieces; 1/3 cup crumbled feta cheese; 1 cup cherry tomatoes; 1 teaspoon olive oil

pesto

Can I substitute for nuts in pesto if I have a nut-allergy?

How can I make a lower-fat version of pesto?

How can I make my homemade pesto creamier?

Can I use other types of cheese in pesto?

My pesto tastes too bitter, what did I do wrong?

Whip up a delightful and satisfying meal in a snap with this Express Lemon Pesto Penne recipe! Packed with the goodness of whole wheat penne, baby broccoli, blistered cherry tomatoes, and a zesty lemon pesto sauce, it is sure to impress family and friends alike.

Milk

Tree Nuts

Wheat

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Fresh Fruit

gram

lemon

Pastas & Noodles

whole grain penne pasta

Pasta Sauces

Fresh Vegetables

garlic

fresh basil

broccolini

Cheese

feta cheese crumbles

cherry tomato

Oils

milliliter

olive oil

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin E

Riboflavin (B2)

Pantothenic acid (B5)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Zinc

Thiamin (B1)

Niacin (B3)

Vitamin B6

Choline

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Express Lemon Pesto Penne with Blistered Tomatoes and Broccoli

Produce

Pasta, Sauces, Grain

Dairy

Baking Goods

https://s3.amazonaws.com/grocery-project/recipe_images/express-lemon-pesto-penne-with-blistered-tomatoes-and-broccoli-2705232-2.jpeg

Cook the whole wheat penne according to package directions.

While the penne is cooking, preheat a large skillet over medium heat with 1 teaspoon of olive oil. Add the cherry tomatoes and cook, stirring occasionally, until they start to blister and soften.

Add the baby broccoli and minced garlic to the skillet with the blistered tomatoes, and cook for 2-3 minutes or until the broccoli is bright green and tender. Remove from heat.

When the penne is cooked, drain it and add it to the skillet with the vegetables.

Add the store-bought pesto and lemon juice to the skillet. Mix well, ensuring the penne and vegetables are coated evenly.

Stir in half of the crumbled feta cheese.

To serve, divide the penne among four bowls, and garnish each with the remaining feta cheese and a sprinkle of fresh basil ribbons.

Express Lemon Pesto Penne with Blistered Tomatoes and Broccoli

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