This dish is one very fine example of quick, easy, and delicious. You could make your own pesto in advance if you want to do that or buy a jar of high quality pesto. Since this recipe only calls for 1/4 cup you might have some leftover to put into another recipe later in the week.
|Lemon Pesto Penne|
8 ounces whole wheat penne
2 cups broccoli cut into florets
1 cup oven roasted tomatoes
2 cloves of garlic, minced
¼ cup pesto
¼ cup feta cheese
juice of ½ lemon
fresh basil, cut into ribbons
Cook the penne according to package directions. Add the broccoli to the pot of boiling water for the last 2 minutes of cooking. It will turn bright green. Drain and return to the pan over medium high heat. Add the tomatoes and garlic to the pan with the pasta and broccoli; sauté 1-2 minutes. 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.
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