Skillet Pasta with Sun Dried Tomatoes Walnuts and Feta

Ingredients

• 1/3 cup chopped walnuts
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 lb frozen broccoli florets
• 2 cups vegetable broth
• 1/3 cup sun dried tomatoes
• 8 oz bowtie pasta
• 1 fresh lemon
• Pinch red pepper flakes
• 2 oz feta

Directions

1. Set the chopped walnuts in a large skillet over medium-low heat. Cook, stirring frequently, until they become fragrant and lightly toasted, about 1-2 minutes. Transfer them to a medium bowl.
2. Pour the olive oil into the same skillet, add the minced garlic, and raise the heat to medium. Cook the garlic for about 1 minute, just until it softens and smells fragrant. Add the frozen broccoli florets straight from the freezer and cook for about 2 minutes longer, only until the broccoli has thawed. Move the broccoli into the bowl with the walnuts.
3. Cut the sun dried tomatoes into small strips or pieces. Add the pasta, vegetable broth, sun dried tomatoes, about 1 Tbsp lemon juice, and a pinch of red pepper flakes to the skillet, then stir everything together. The pasta will not be completely covered by the broth, and that is fine. Cover the skillet and increase the heat to high. Once the broth reaches a boil, stir the pasta, put the lid back on, reduce the heat to low, and simmer for 7-10 minutes, until the pasta is tender and most of the broth has been absorbed. As it cooks, stir every few minutes and cover the pan again quickly so the simmer keeps going.
4. While the pasta cooks, zest the lemon with a zester or a cheese grater with small holes. When the pasta is tender and there is just a little saucy liquid left in the skillet, add the broccoli and walnuts back in and stir to combine. Finish with crumbled feta and the lemon zest, then serve.