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

Lemon Pesto Penne with Roasted Tomatoes and Feta Pasta

Lemon Pesto Penne is a fresh, hearty pasta dish with tender vegetables, creamy pesto, and bright lemon flavor. It is an easy choice for a flavorful weeknight meal with a satisfying mix of textures.
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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
  

Pasta and vegetables
  • 8 oz / 225 g whole wheat penne
  • 2 cups baby broccoli
  • 1 cup oven roasted tomatoes, rinsed of excess oil
  • 1 teaspoon minced garlic (optional)
Pesto mixture
  • 1/4 cup pesto
  • 1/4 cup feta cheese
  • juice of 1/2 lemon
Garnish
  • 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 of cooking, then drain everything and return it to the pan over medium-high heat.
  2. Add the roasted tomatoes and garlic to the pan with the pasta and broccoli. Sauté for 1-2 minutes until the garlic is fragrant.
  3. Mix in the pesto, half of the feta cheese, and lemon juice, tossing until the pasta mixture is evenly combined.
  4. Remove the pan from the heat, stir in the fresh basil, and finish with the remaining feta before serving.

Notes

You can also use regular broccoli, broccolini, or broccoli rabe. Each option has a different flavor and texture, but all can work well in this dish.