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 the chopped walnuts in a large skillet over medium-low heat, stirring often, until fragrant, about 1-2 minutes. Transfer to a medium bowl and set aside.
2. Sauté the minced garlic in olive oil over medium heat until softened and fragrant, about 1 minute. Add the frozen broccoli florets and sauté until thawed, about 2 minutes. Transfer the broccoli to the bowl with the walnuts.
3. Slice the sun-dried tomatoes into small pieces. Add the 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 the pasta is tender and most of the broth is absorbed, about 7-10 minutes, stirring occasionally.
5. Zest the lemon. Once the pasta is tender, return the broccoli and walnuts to the skillet. Stir to combine. Top with crumbled feta and lemon zest before serving.