Skillet Pasta with Sun Dried Tomatoes, Walnuts, and Feta

Ingredients

• Walnuts

  Nuts, black, dried

  ⅓ cup, chopped or 42g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Soup, Swanson, vegetable broth

  2 cup or 440g

• Sun-dried tomatoes

  ⅓ cup or 18g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Feta cheese

  2 oz or 57g

• Broccoli

  Frozen, chopped, unprepared

  2 cup or 312g

Directions

1. Place chopped walnuts in a large skillet and toast them over medium-low heat, stirring often, until they smell toasty (1-2 minutes). Remove them from the skillet to a medium bowl and set aside.
2. Add olive oil and minced garlic to skillet and turn heat up to medium. Saute the garlic for about one minute, or just until it has softened and smells fragrant. Add the frozen broccoli florets to the skillet with the garlic (no need to thaw) and saute for about two minutes more, or just until the broccoli is thawed through. Remove broccoli from pan and add to bowl with walnuts.
3. Slice the sun dried tomatoes into small pieces or strips. Add the pasta, vegetable broth, sun dried tomatoes, about 1 Tbsp of juice from a lemon, and a pinch of red pepper flakes to the skillet. Stir to combine (broth will not fully cover the pasta).
4. Place a lid on skillet and turn heat up to high. Bring broth to a boil and stir once more. Cover again and turn heat to low. Let simmer for 7-10 minutes or until the pasta is tender and most of the broth has been absorbed. Stir pasta every few minutes as it simmers, replacing the lid after.
5. While the pasta cooks, use a zester or small-holed cheese grater to remove some zest from the lemon. Once the pasta is tender and only a small amount of liquid remains in skillet, return the broccoli and walnuts to the skillet and stir to combine.
6. Top with crumbled feta and zest from the lemon and serve.

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