This simple, healthy pasta dish is an all-in-one meal that features bright lemon flavor and lots of vegetables. It’s perfect for a busy weekday night!

In the last throws of summer when the temperatures still reach into the 90s (or more!) I hate to turn on my oven.

Instead, I’m looking for something simple I can make on the stovetop which features some of the great produce in season this time of year.

Enter: this beautiful, simple, veggie-packed pasta. It’s a family favorite and is hearty enough for a stand-alone meal or can be paired with a protein to make it go a little further.

Yes, you heard me: this simple pasta dish can be served as a one-dish meal!

A complete meal isn’t made complete by the number of dishes; rather, it’s all about making sure you include 1) a solid source of protein; 2) a quality carbohydrate; and 3) about half the volume of the meal in veggies. Add in a healthy fat to help with satiety and voila! This simple meal checks all the boxes.

Here’s how this Lemon Pesto Penne fits in the healthy plate model:

Protein: although there’s no meat in this recipe, a serving of this dish includes over 20 grams of protein! It’s found in the whole grain pasta and Parmesan cheese. Want more protein? Add a can of chickpeas or some shredded cooked chicken!

Carbohydrate: the whole grain pasta gives you lots of nutrition, including fiber and B vitamins. Because it’s balanced with vegetables and healthy fat from the pesto, these carbs will give you a lasting, stable source of energy.

Vegetables: your picky eaters will love the broccoli and tomatoes in this meal because the recipe uses cooking techniques designed to enhance the flavor and cut the bitterness. The amount of veggies in the recipe might surprise you, but this is how to balance your plate in a one-dish meal.

Healthy Fat: the olive oil in the pesto helps to keep you full and satisfied by slowing your digestion. Olive oil is packed with monounsaturated fats and omega-3 fats to promote heart health – in addition to making this dish delicious!

Make sure to save this recipe and share it with a busy friend! It’s so helpful to have meal ideas like these for those crazy weekday nights with everyone going in different directions and you just need to get dinner on the table.

To get started, add water to a medium saucepan and bring to a boil. Once boiling, add three cups of whole grain penne pasta and cook the pasta al dente according to the direction on package. Once cooked, drain pasta and rinse with warm water to remove starch and prevent it from sticking together.

While pasta cooks, cut two large heads of broccoli into 1-inch florets (should be about eight cups of florets). Heat a large sauté pan over medium to medium-high heat; once hot, add two Tablespoons of olive oil, broccoli, and a fourth of a teaspoon of salt. Toss to combine and cook broccoli about 5 minutes.

Pro Tip: make this recipe using frozen broccoli florets in place of fresh for an even easier meal with less prep time.

Wash a pint of cherry tomatoes (2 cups) and add whole to sauté pan with broccoli. Continue to cook, stirring occasionally, until tomatoes burst, about 10 minutes.

While tomatoes and broccoli cook, measure out remaining ingredients and set aside separately: ½ cup pesto, juice from half a lemon, and ½ cup shredded Parmesan cheese.

Once broccoli is tender-crisp and tomatoes have burst, add cooked pasta, pesto, and juice from lemon to pan with vegetables. Toss to combine and serve topped with shredded Parmesan cheese.

Voila! Your simple, delicious weeknight meal is ready to serve.

Need more easy, nutritious meal inspiration? Sign up for a free trial of the Peas & Hoppy Meal Guide Membership and enjoy having that answer for the next two weeks!

Become the superhero of your kitchen knowing you’re feeding your family the balanced nutrition they need with recipes that make your life easier and inspire happy faces around the dinner table.

Happy balanced eating,

Dietitian Ann

Lemon Pesto Penne with Broccoli and Bursted Cherry Tomatoes Recipe

Ingredients

• 3 cup Whole grain penne (dry, uncooked; sub gluten-free pasta for Celiac-friendly)

• 8 cup Broccoli (8 cups florets = 2 large heads broccoli)

• 2 tbsp Extra virgin olive oil

• 1/4 tsp Coarse salt

• 2 cup Cherry tomatoes

• 1/2 cup Pesto

• 1/2 Lemon (juiced; 1/2 lemon = about 2 Tbsps juice)

• 1/2 cup Shredded parmesan cheese

Instructions

1. Add water to a medium saucepan and bring to a boil. Once boiling, add pasta and cook the pasta al dente according to the directions on package. Once cooked, drain pasta and rinse with warm water to remove starch and prevent it from sticking together.

2. While pasta cooks, cut broccoli into 1-inch florets. Heat a large sauté pan over medium to medium-high heat; once hot, add oil, broccoli, and salt. Toss to combine. Cook broccoli about 5 minutes.

3. Add cherry tomatoes to sauté pan with broccoli. Continue to cook, stirring occasionally, until tomatoes burst, about 10 minutes.

4. While tomatoes and broccoli cook, measure out remaining ingredients and set aside separately: pesto, juice from lemon, and shredded Parmesan cheese.

5. Once broccoli is tender enough to pierce easily with a fork and tomatoes have burst, add cooked pasta, pesto, and juice from lemon to pan with vegetables. Toss to combine and serve topped with shredded Parmesan cheese.

Printable Recipe | Serves 4 – Serving Size: 2 cups pasta & vegetables + 2 Tbsps Parmesan cheese – Nutrients per serving: 576 calories – 23g total fat – 11 mg cholesterol – 654 mg sodium – 72 g total carbohydrates – 13 g fiber – 6 g sugar – 23 g protein

Total Time: 30-40 min | Prep time: 15-20 min | Cook time: 15-20 min

Serving Size: 2 cups pasta & vegetables + 2 Tbsps Parmesan cheese

Pro Tip: For additional protein, add chickpeas or cooked chicken breast, or use a legume-based pasta. Sub nutritional yeast to taste in place of Parmesan cheese for a vegan option. Use frozen broccoli florets in place of fresh to reduce prep time.

Cooking Equipment: Medium saucepan | Colander | Cutting board | Chef’s knife | Large sauté pan

Leftovers: Refrigerate in airtight container up to 5 days. Not recommended to freeze.

Cut broccoli into florets: trim woody end of broccoli stalk. The rest of the stalk which is tender can be cubed and used, but should be peeled for the best quality. Cut florets off broccoli head into bite-sized pieces.