Lemon Pesto Pasta

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.