Here’s a quick and easy recipe for a busy Monday! This could easily turn into one of your favorite comfort foods. I’ve been making this yummy pasta with nuts recipe for years, , and in our house, it has evolved into a "Judy special."

My favorite ingredients are the salted mixed nuts. I remember eating mixed nuts out of a can as a child – picking out my favorite cashews, followed by almonds, then walnuts and leaving the peanuts. Heck, peanuts I could eat anytime, but delicious salted cashews were such a treat!  It brings back memories of my family playing sheepshead at my grandmother’s huge dining room table, passing around the salted nuts, while I was under the table tying their shoelaces together. (I wonder if they knew it was me!?)

I know this recipe calls for whole grain pasta and I also know many people don’t like the whole grain pasta, but it’s time to just get over it and eat the whole grain. White semolina pasta has less than 2 grams of fiber per serving, while the whole grain pasta has 5 grams or more in one-half cup. That’s something you jump up and down for!  There is no added salt in this recipe - the sodium is coming from the salted mixed nuts.

Pasta with Nuts
Serves 4

6 ounces whole grain spaghetti
1-1/2 cups broccoli, cut into florets
1 tablespoon oil
1/2 cup mixed nuts, finely chopped
2-3 cloves garlic, minced
3 tablespoons Italian parsley, chopped
Optional - 2 ounces of crumbled feta, blue cheese, or shaved parmesan.  A vegan option adds 2 ounces of vegan cream cheese - it melts and makes its own delicious sauce.
Grated zest and juice of 1 small lemon
Drizzle of olive oil
 

1. Cook the pasta in rapidly boiling water until just tender. Add the broccoli for the last 3 minutes of cooking. Drain the pasta and broccoli; return to the pan.
2. Heat 1 tablespoon olive oil in a small pan. Add the nuts and cook until lightly toasted, stirring often. Add the garlic and cook for about 30 seconds. Add red pepper and sauté for 2 minutes more. Remove from heat and stir in the parsley and lemon zest. Oh the aroma!
3. Combine the pasta and broccoli with the nut mixture and cheese. Season with a pinch of salt and freshly ground black pepper
4. Drizzle with olive oil and lemon juice and serve.
    

Per serving: 365 calories, 18g fat, 4g sat fat, 9g mono fat, 39g carbohydrates, 16g protein, 279mg sodium, 6g fiber, 253mg calcium
The majority of the healthy fat in this recipe comes from the oil and nuts.