Meatless Monday - Quick Lemon Pesto Penne Pasta
It’s Monday night, you’re tired, you worked hard today or maybe you’re still recovering from a very fun weekend. That doesn’t mean you shouldn’t eat well. Actually, when you’re tired is when you should really make sure you eat well. That’s why I like to show you gourmet style meals that are quick and easy to prepare or that can be made a day or two in advance.
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.
Ingredients:
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
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
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.
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| 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
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
sounds delicious, any kind of pesto is my go to dish
ReplyDeleteThanks Linda, pesto is so delicious.
DeleteEverything is better with pesto! This would be a great summer recipe too, since everything cooks quickly and won't add extra heat to the kitchen. Thanks for sharing!
ReplyDeleteYou’re welcome Michèle, one of my friends wrote the same thing on Facebook. We’ll have to try it.
DeleteOh my, pesto AND sun-dried tomatoes? Mouth is watering...... Thanks for the recipe!
ReplyDeleteYou’re welcome, and welcome to the blog. Thank you for your comments. I looked at your pictures, very cool stuff.
DeleteNo way! Gosh I have all that stuff in the fridge and might just do it tonight, thanks!
ReplyDeleteGreat, let me know what you all think of it.
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