Pinch of Yum · by Lindsay Ostrom★ 4.9
20-Minute Lemon Pesto Penne
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 24%
CARBS 47G61% OF CAL
7G FIBER0G ADDED0G INTRINSIC37G OTHER4G TOTAL SUGAR
FAT 10G28% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick lemon pesto penne with broccoli and roasted tomatoes. It's bright, fresh, and ready in 20 minutes for an easy weeknight dinner.
mainitalianpastavegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces whole wheat penne
- 2 cups baby broccoli
- 1 cup oven roasted tomatoes (I used Kirkland brand and rinsed excess oil)
- 1 teaspoon minced garlic (optional)
- 1/4 cup pesto
- 1/4 cup feta cheese
- juice of 1/2 lemon
- fresh basil, cut into ribbons
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 24%
CARBS 47G61% OF CAL
7G FIBER0G ADDED0G INTRINSIC37G OTHER4G TOTAL SUGAR
FAT 10G28% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 360mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 147mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.