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Ingredients
  • 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)
  • ¼ cup pesto
  • ¼ cup feta cheese
  • juice of ½ lemon
  • fresh basil, cut into ribbons
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