20 Minute Lemon Pesto Penne
8 ounces whole wheat penne
2 cups broccolini (could use regular broccoli instead) I used 1 large bunch
1 cup oven roasted tomatoes (I used sundried tomatoes in oil and rinsed first)
2 teaspoon minced garlic
¼ cup pesto (I had a little jar in the pantry)
¼ cup feta cheese
1 lemon
fresh basil, cut into ribbons
1. Cook the penne according to package directions.
2. Add the baby broccoli to the pot of boiling water for the last 1-2 minutes of cooking. It should turn bright green.
3, Drain in colander- don't put back in pot yet.
4. Add the tomatoes and garlic to the pot you cooked the pasta in. Saute 1-2 minutes or until fragrant.
4. Add the tomatoes and garlic to the pot you cooked the pasta in. Saute 1-2 minutes or until fragrant.
5. Add pasta and broccolini back in.
6. Add the pesto, half of the feta, and the lemon juice.
7. Toss in the pan until well combined.
8. Remove from heat and add the basil.
9. Sprinkle with remaining feta before serving.
