20 Minute Pesto Penne

1 1/3 tbsp Basil, fresh (cut into ribbons)

1 tbsp Feta cheese

1 dash Garlic (minced)

0.12 medium Lemon (use juice only)

58 gm Pasta, Penne, dry (or 8 ounces) PRO TIP: Use chick pea pasta making it gluten free, and higher in protein

1 tbsp Basil pesto

1/2 cup Rapini

1/4 cup Sun-dried tomatoes (excess oil drained)

1. Cook the penne according to package directions. Add the broccoli to the pot of boiling water for the last 1-2 minutes of cooking, or until it turns bright green.

2. Drain and return to the pan over medium high heat.

3. 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

This is one of my go to’s after the kids have soccer. Super tasty, and 20 minutes is all you need to get a healthy filling meal in.