After making dinner the other night, I realized that it has been well over a minute since I last shared a recipe on this blog, especially a recipe that wasn’t breakfast related. In an effort to capitalize off of the delicious pesto pasta I had last weekend, and to come up with a healthy alternative for a weekday dinner, I thought it was perfect timing to bring back an old favorite and do a new Broke Appétit! For anyone unfamiliar, Broke Appétit is my attempt at marrying healthy choices with the least amount of cash as possible. This week I challenged myself to a version of this recipe, which features a fun mix of veggies and pesto together for a really delicious dinner favorite! I decreased the bill on this recipe by opting for frozen veggies (see the giant bag of broccoli pictured below), and some on sale produce items at Trader Joe’s! All ingredients together totaled no more than $25, and lasted enough for leftovers for the next day! Honestly, it could have made for two days worth of leftovers, but I packed it all into one lunch for work the next day because I couldn’t wait to eat it again.
(Makes two servings)
- 2 cups whole wheat penne pasta
- 1/4 cup pesto
- Juice of one lemon
- 4 cloves minced garlic
- 1 cup cherry tomatoes
- 1 cup broccoli
- Drizzle of olive oil
- Desired amount of feta cheese
Bring water to boil and cook penne pasta for 8-10 minutes, and toss in your broccoli a couple minutes prior to draining pasta. Once drained, add in your lemon juice, garlic, pesto, feta cheese (however much you’d like!) and tomatoes and stir until tomatoes have slightly softened, and the cheese has melted. Serve into bowl, and drizzle with olive oil, and season with salt and pepper to taste. Boom! You’ve got yourself a cheap, healthy, pasta dish for two! Or one if you’re like me and don’t let servings get in the way of living your best life.
Hope you all enjoyed the recipe! Let me know if there’s any other Broke Appétit’s you’d like for me to try for future posts!