Lemon Pesto Penne
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Ingredients
- 2 cups Cherry Tomatoes
- 2 tbsps Avocado Oil
- 4 cups Quinoa Penne (dry, uncooked)
- 2 cups Broccoli (chopped into florets)
- 1/3 cup Pesto
- 1 Lemon (juiced)
- 1/4 tsp sea salt
Ingredients
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Instructions
- Adjust oven rack to the top, closest to the broiler. Set oven to high broil. Place tomatoes on a foil-lined baking sheet and toss in oil. Broil for 10 to 15 minutes.
- Meanwhile, bring a large saucepan of water to a boil. Add penne and cook according to instructions. Add broccoli during the last 2 to 3 minutes of cooking. Drain the pasta and broccoli, and return to the pan.
- Add in the pesto, lemon juice, sea salt and broiled tomatoes, gently tossing until combined. Divide into bowls and enjoy!
Recipe Notes
Leftovers
Best enjoyed immediately as quinoa pasta will get stiff and dry once refrigerated. Can be stored in the fridge up to 5 days and enjoyed hot or cold.
More Protein
Add cooked chicken breast or any ground meat.
No Quinoa
Penne Use any other type of pasta instead.
No Broccoli
Use broccolini or any other veggies on hand.
No Avocado Oil
Use ghee, coconut oil or olive oil instead.
7 ingredients ·20 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
