Ingredients:
8 ounces penne pasta
2 cups broccoli florets
3 roma tomatoes
1/4 cup pesto sauce
juice of 1 small lemon
zest of 1/2 lemon
2 tablespoons basil, chopped
buffalo mozzarella (optional)
Cook pasta until al dente. Add broccoli during last 3 minutes.
Meanwhile, roast the tomatoes in the oven. Allow to cool and coarsley chop.
Drain pasta and broccoli and return to pan. Add pesto, lemon, basil, and tomatoes.
Garnish with mozzarella.
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