Lemon Basil Penne Medley
 
Prep time
Cook time
Total time
 
A zesty penne pasta with lemon, basil and cherry tomatoes. Top with chicken or leave it as a vegetarian meal.
Author:
Recipe type: Pasta
Serves: 6
Ingredients
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • ¼ cup lemon juice (about 3-4 lemons)
  • ½ tablespoon balsamic vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons sugar
  • ½ cup chopped fresh basil, plus 2 tablespoons for garnish
  • 1½ cups snacking salad tomatoes, halved
  • 12 oz. gluten free Penne pasta
  • 8 oz. fresh mozarella
  • ¼ cup sundried tomatoes (I use the ones not packed in oil)
  • Grated or shaved Parmesan cheese for garnishing
Directions
  1. Begin boiling salted water for pasta. As water is heating, prepare ingredients by slicing tomatoes in half, chopping the basil and cubing the mozzarella into ¼" cubes. Squeeze out lemon juice making sure to discard all seeds. Finely chop your garlic cloves.
  2. Add pasta to boiling water and cook according to package directions. As pasta is cooking melt butter in a large saucepan over medium heat. Once butter has melted add in garlic. Stir continuously for 1 minute until garlic is fragrant.
  3. In a small bowl or measuring dish, add cornstarch to the chicken broth. Stir until dissolved. Add chicken broth mixture, lemon juice, balsamic vinegar, salt, pepper and sugar to saucepan. Bring to a light simmer and stir continuously until sauce begins to thicken, about 3-5 minutes. Add chopped basil and stir 2 minutes more. Add ⅔ of the sliced salad tomatoes and stir 2 minutes more.
  4. At this point your pasta should be cooked. Drain pasta and set aside. Remove sauce pan from heat and immediately toss in warm penne, mozzarella chunks, remaining salad tomatoes, and sundried tomatoes. Stir to coat all pasta.
  5. Garnish with 2 tablespoons chopped parsley and freshly grated Parmesan cheese.
Recipe by Breezy Bakes at https://www.breezybakes.com/lemon-basil-penne-medley/