Skillet pasta with sun dried tomatoes, walnuts and feta
This skillet pasta features whole-wheat pasta cooked with sun-dried tomatoes, sautéed broccoli, and toasted walnuts, topped with feta cheese. It's quick to make and offers a delightful blend of savory and tangy flavors.
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.
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.
Skillet pasta with sun dried tomatoes, walnuts and feta FAQ:
A large skillet, at least 12 inches in diameter, is recommended to accommodate all the ingredients and ensure even cooking.
The pasta should cook for about 10-12 minutes until it is al dente, stirring occasionally to prevent it from sticking.
Yes, you can use any pasta type; however, cooking times may vary. Adjust the cooking time according to the pasta you choose.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth or water to prevent drying.
To reduce spiciness, simply use less red pepper flakes or omit them entirely. For extra heat, add more according to your preference.
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.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 10g
Carbohydrates 30g
Fiber 6g
Sugar 4.46g
Fat 15g
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