Skillet Pasta with Sun Dried Tomatoes, Walnuts, and Feta

Ingredients

• Walnuts

  Nuts, english

  ⅓ cup, chopped or 39g

• 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

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• 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. Toast chopped walnuts in a large skillet over medium-low heat, stirring often, until fragrant (1-2 minutes). Transfer to a medium bowl and set aside.
2. Saute minced garlic in olive oil over medium heat until softened and fragrant (about 1 minute). Add frozen broccoli florets; saute until thawed (about 2 minutes). Transfer broccoli to the bowl with walnuts.
3. Slice sun-dried tomatoes into small pieces. Add pasta, vegetable broth, sun-dried tomatoes, lemon juice, and red pepper flakes to the skillet. Stir to combine.
4. Cover and bring to a boil over high heat. Reduce to low and simmer until pasta is tender and most broth is absorbed (7-10 minutes), stirring occasionally.
5. Zest the lemon. Once pasta is tender, return broccoli and walnuts to skillet. Stir to combine. Top with crumbled feta and lemon zest before serving.

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