Got 20 minutes? That's all it takes to throw together this really flavorful meal, packed with goodness and veggies. Whenever I make a recipe that calls for loads of veggies, I feel like the world's best mom. I made this last night before the big game, and everyone liked it. John thinks we should throw some grilled chicken into it next time, which I think would make it even better. I can't wait to try this again this summer made with tomatoes and basil from the garden. The feta cheese is my favorite part of the whole thing--I love, love, love feta cheese (just like Isabella!).
Here's the super-easy recipe:
Lemon Pesto Penne
16 ounces penne noodles
2 C baby broccoli
1 16 oz. can of fire roasted tomatoes, drained
1 tsp minced garlic
1/2 C pesto
1/2 C feta cheese, divided
juice of 1 lemon
fresh basil, cut into ribbons
1. 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.
2. 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.
PS I tweaked the original recipe found at Pinch of Yum.