Lemon Pesto Penne

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

Directions

1. Adjust oven rack to the top, closest to the broiler. Set oven to high broil. Place tomatoes on a baking sheet and toss in oil. Broil for 5 to 10 minutes, or until tomatoes are soft and blistered.

2. 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.

3. Add in the pesto, lemon juice, sea salt and broiled tomatoes, gently tossing until combined. Divide into bowls and enjoy!

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.