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Skillet Pasta with Sundried Tomatoes, Broccoli, & Walnuts
This quick & easy skillet pasta dish is made with broccoli, sundried tomatoes, & warm toasted walnuts; packed with delicious goodness!
You’ll love how easy this meal is to whip up – minimal ingredients & simple steps for the win. Especially during this time of year, when our schedules are overflowing with nonstop events; giving us little time to prepare our meals.
A few pantry & frozen staples allow this flavorful dinner to come together in just 25 minutes. And the best part is, it’s full of healthy hearty ingredients.
Broccoli, sun dried tomatoes, & walnuts carry big health advantages. Providing us with a variety of essential vitamins & minerals, along with powerful antioxidants. Not to mention these superfoods have also been shown to reduce inflammation in the body & promote a healthy digestive system
Combining these nutritious ingredients with satisfying pasta creates an appetizing well balanced meal. Feel free to choose any short pasta shape for this recipe. We used penne; but rotini, bowtie, fusilli, ziti, etc will do the trick. Be sure to pick out a whole wheat version as this will yield more nutrients, minerals, & fiber compared to it’s refined counterpart.
Optional toppings to consider, lemon zest, red pepper flakes, cracked pepper, olives, feta, fresh or dried herbs.
How to store:
Once your pasta has cooled to room temperature, transfer your leftovers to an airtight container. Store in the fridge for up to 4-5 days.
Skillet Pasta with Sundried Tomatoes, Broccoli & Walnuts
This quick & easy skillet pasta dish is made with broccoli, sundried tomatoes, & warm toasted walnuts; packed with delicious goodness!
Ingredients
- 1/3 cup chopped walnuts
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/2 lb frozen broccoli florets (we added 1 cup - depends on preference)
- 2 cups low sodium vegetable broth
- 1/3 cup sundried tomatoes
- 8 oz pasta (short shape)
- 1/4 cup Parmesan cheese
- 1/4 cup fresh basil (sliced)
Instructions
- Place the chopped walnuts in a large skillet & toast them over medium-low heat, stirring often, until they emit a nutty aroma (1-2 mins). Remove them from the skillet to a medium bowl.
- Add the olive oil & minced garlic to the skillet, turning the heat up to medium. Sauté the garlic for about one min, or just until it has softened & smells very fragrant.
- Add the frozen broccoli florets to the skillet with the garlic (no need to thaw) & sauté for about 2 mins more, or just until the broccoli is thawed through. Remove the broccoli to the bowl with the walnuts.
- Slice the sundried tomatoes into small pieces or strips. Add the pasta, vegetable broth, & sundried tomatoes to the skillet, stir to combine (the broth will not fully cover the pasta & that’s okay).
- Place a lid on the skillet & turn the heat up to high. Allow the broth to come up to a boil, give the pasta a stir, replace the lid, turn the heat down to low, let it simmer for 7-10 mins or until the pasta is tender & most of the broth has been absorbed. *Stir the pasta every few mins as it simmers, replacing the lid quickly every time to maintain a simmer.
- Once the pasta is tender & only a small amount of liquid remains in the bottom of the skillet, add the broccoli, walnuts, parmesan, & basil to the skillet, stirring to combine. Serve & enjoy!
Nutrition
Calories: 335kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 109mgFiber: 3gSugar: 3gCalcium: 84mg
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