4 Servings 20 min Cook
1/3 Cup, chopped Walnuts
1 Tbsp Olive Oil
2 Cloves, minced Garlic
8 Oz Broccoli
1 Fruit without seeds Lemons
0 Tsp Crushed Red Pepper Flakes
2 Cup Soup, Swanson, Vegetable Broth
1/3 Cup Sun-Dried Tomatoes
8 Oz Whole Wheat Pasta
2 Oz Feta Cheese
Place chopped walnuts in a large skillet and toast them over medium-low heat, stirring often, until they smell toasty (1-2 minutes).
Remove them from the skillet to a medium bowl and set aside.
Add olive oil and minced garlic to skillet and turn heat up to medium.
Saute the garlic for about one minute, or just until it has softened and smells fragrant.
Add the frozen broccoli florets to the skillet with the garlic (no need to thaw) and saute for about two minutes more, or just until the broccoli is thawed through.
Remove broccoli from pan and add to bowl with walnuts.
Slice the sun dried tomatoes into small pieces or strips.
Add the pasta, vegetable broth, sun dried tomatoes, about 1 Tbsp of juice from a lemon, and a pinch of red pepper flakes to the skillet.
Stir to combine (broth will not fully cover the pasta).
Place a lid on skillet and turn heat up to high.
Bring broth to a boil and stir once more.
Cover again and turn heat to low.
Let simmer for 7-10 minutes or until the pasta is tender and most of the broth has been absorbed.
Stir pasta every few minutes as it simmers, replacing the lid after.
While the pasta cooks, use a zester or small-holed cheese grater to remove some zest from the lemon.
Once the pasta is tender and only a small amount of liquid remains in skillet, return the broccoli and walnuts to the skillet and stir to combine.
Top with crumbled feta and zest from the lemon and serve.
