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!
- 05 Jun 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 6g | 15% |
| Sugar 4.46g | 4% |
| Fat | |
| Fat 15g | 17% |
| Saturated 3.21g | 11% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 2.95mg | 18% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 70mg | 76% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 60ug | 51% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 2.42mg | 22% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 500mg | 15% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 520mg | 34% |
| Zinc, Zn 1.88mg | 17% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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