Skillet pasta with sun dried tomatoes, walnuts and feta
Indulge in a flavorful Skillet Pasta with Sun-Dried Tomatoes, Walnuts, and Feta. This wholesome dish features crunchy walnuts, vibrant broccoli, zesty lemon, and a hint of red pepper, all tossed with whole-wheat pasta and topped with creamy feta cheese. Perfect for a quick and nutritious meal!
Cook time 20 min
Prep time 5 min
Ingredients:
1/3 cup walnuts1 tbsp olive oil
2 garlic cloves
8 oz broccoli
1 lemon
1/8 tsp red pepper (spice)
2 cups vegetable broth
1/3 cup sun-dried tomatoes
8 oz whole-wheat pasta
2 oz feta cheese
Skillet pasta with sun-dried tomatoes, walnuts, and feta is a flavorful and nutritious dish that's perfect for weeknight dinners. It's a delightful fusion of savory, tangy, and crunchy elements, making it a satisfying meal for both vegetarians and pasta lovers. This recipe is not only easy to make but also packed with wholesome ingredients that offer a balanced combination of protein, fiber, and healthy fats.
Instructions:
- Heat a large skillet over medium heat.
- Add the walnuts to the dry skillet and toast them for 3-5 minutes, stirring frequently until they are golden brown and fragrant.
- Remove the toasted walnuts from the skillet and set aside.
- While the walnuts are toasting, chop the broccoli into bite-sized florets.
- In the same skillet, add the olive oil and heat over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Add the chopped broccoli florets to the skillet.
- Zest and juice the lemon directly into the skillet.
- Sprinkle in the red pepper flakes.
- Stir well to combine and sauté for about 2-3 minutes.
- Pour in the vegetable broth and add the chopped sun-dried tomatoes.
- Stir to combine and bring the mixture to a gentle boil.
- Add the whole-wheat pasta to the skillet, ensuring it is submerged in the broth.
- Reduce the heat to a simmer and cook for about 10-12 minutes or until the pasta is al dente and most of the broth has been absorbed.
- Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
- Once the pasta is cooked, add the toasted walnuts back into the skillet.
- Stir well to combine all the ingredients.
- Sprinkle the crumbled feta cheese over the top.
- Serve the skillet pasta hot, garnished with additional lemon zest or red pepper flakes if desired.
Tips:
- Toast the walnuts in a dry skillet over medium heat for a few minutes until they become fragrant. This enhances their flavor and adds an extra depth to the dish.
- Use sun-dried tomatoes packed in oil for a richer taste and easy rehydration. If using dry-packed ones, soak them in hot water for about 10 minutes to soften them up.
- Reserve a bit of pasta water before draining the pasta. You can use it to adjust the sauce's consistency if needed.
- Zest the lemon before juicing it for an added burst of citrus flavor.
- Crumble the feta cheese by hand to maintain its texture and make sure it spreads evenly throughout the dish.
Skillet pasta with sun-dried tomatoes, walnuts, and feta is a quick yet nutritious meal that combines robust flavors with wholesome ingredients. Its straightforward preparation makes it ideal for busy nights when you still want to enjoy a home-cooked meal. With simple adjustments and these handy tips, you can turn a basic dinner into a gourmet experience, ensuring that each bite is as delightful as the last.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 10g
Carbohydrates 30g
Fiber 6g
Sugar 4.46g
Fat 15g
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