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Lemon pesto pasta with penne, roasted tomatoes, baby broccoli, feta, and basil in a ceramic bowl

Lemon Pesto Penne with Roasted Tomatoes and Feta Recipe

Lemon pesto penne is a fresh pasta dish with tender penne, crisp-tender vegetables, and a bright pesto lemon finish. It is an easy, flavorful meal that works well for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 8 oz / 225 g whole wheat penne
  • 2 cups baby broccoli
  • 1 cup oven roasted tomatoes, excess oil rinsed
  • 1 teaspoon minced garlic, optional
  • 1/4 cup pesto
  • 1/4 cup feta cheese
  • juice of 1/2 lemon
  • fresh basil, cut into ribbons

Method
 

Cooking
  1. Cook the penne according to the package directions. Add the baby broccoli to the boiling pasta water during the final 1-2 minutes so it becomes bright green and tender.
  2. Drain the pasta and broccoli, then return them to the pan over medium-high heat.
  3. Add the roasted tomatoes and garlic to the pan and sauté for 1-2 minutes until fragrant.
  4. Stir in the pesto, half of the feta cheese, and lemon juice. Toss everything together until evenly combined.
  5. Remove the pan from the heat, add the basil ribbons, and finish with the remaining feta before serving.

Notes

Regular broccoli, broccolini, or broccoli rabe can also be used. Each option will bring a different flavor and texture while still working well in the dish.