Skillet Pasta with Sun Dried Tomatoes
Ingredients
The pasta
-
8
oz
bowtie pasta
-
2
cups
vegetable broth
-
1/3
cup
sun dried tomatoes
-
1
fresh
lemon
-
pinch
red pepper flakes
The vegetables
-
1/2
lb
frozen broccoli florets
-
2
cloves
garlic
The toppings
-
1/3
cup
chopped walnuts
-
2
oz
feta
-
1
Tbsp
olive oil
Instructions
- Toast the chopped walnuts in a skillet over medium-low heat until fragrant, then set aside.
- Sauté minced garlic in olive oil until fragrant, then add frozen broccoli and sauté until thawed.
- Add sliced sun dried tomatoes, pasta, vegetable broth, lemon juice, and red pepper flakes to the skillet.
- Cover and bring to a boil, then reduce heat and simmer until pasta is tender and most of the broth is absorbed.
- Return the broccoli and walnuts to the skillet, stir to combine, and top with crumbled feta and lemon zest.
Nutrition Facts (estimated)
Servings
4
Calories
480
Total fat
24g
Total carbohydrates
55g
Total protein
14g
Sodium
750mg
Cholesterol
0mg
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