Lemon Pesto Penne with Roasted Tomatoes
A vibrant pesto pasta with lemon, roasted tomatoes, and broccoli that makes a simple vegetarian weeknight dinner.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
Calories
360/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 8 oz whole wheat penne
- 2 cup baby broccoli
- 1 cup oven roasted tomatoes
- 1 tsp garlic
- 0.25 cup basil pesto
- 0.25 cup feta cheese
- 2 tbsp lemon juice
- 0.25 cup fresh basil
Cook Pasta and Broccoli
Cook the penne in salted boiling water according to package directions. During the last 1-2 minutes, add the baby broccoli to the pot and cook until bright green. Drain everything together and return to the pot over medium-high heat.
Toss with Pesto and Toppings
Add the roasted tomatoes and garlic to the pot. Saute for 1-2 minutes until fragrant. Stir in the pesto, half the feta, and lemon juice. Toss everything until well combined. Remove from heat, add torn basil leaves, and sprinkle with the remaining feta.
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Open in AppTips & Variations
- Use store-bought pesto to save time on busy nights.
- A squeeze of lemon at the end really brightens all the flavors.
Frequently Asked Questions
- Can I use regular broccoli?
- Yes, cut it into small florets and add to the boiling water for the last 2 minutes.
- How do I make oven roasted tomatoes?
- Halve cherry tomatoes, toss with olive oil and salt, and roast at 400F for 20 minutes until blistered.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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