Weekly Recipe: Whole-Wheat Spaghetti with Sun-Dried Tomatoes & Pine Nuts

The recipe title is a mouthful, and I'm hoping the result will be too! I've been digging into vegetarian recipes lately, not because I'm becoming one, just because that's what's appealing to me, so sorry meat-eaters, no meat in this one! Though you could certainly toss in some grilled chicken breast if you wanted....

Whole-Wheat Spaghetti with Sun-Dried Tomatoes & Pine Nuts
Serves 4

8 oz dry whole-wheat spaghetti
1 cup low-sodium vegetable broth
2 Tbsp fresh lemon juice
3/4 cup sun-dried tomatoes (not packed in oil)
1 Tbsp lemon zest
1/4 tsp sea salt
1/4 to 1/2 tsp crushed red pepper flakes
4 sprigs fresh parsley, chopped (1 Tbsp)
1 Tbsp unsalted pine nuts, toasted

Cook pasta according to package directions; drain and set aside.

In a small saucepan, combine broth, lemon juice and tomatoes. Bring to a boil over high heat and cook for 5 minutes. Reduce heat to low and simmer for 5 more minutes or until mixture reduces to 3/4 cup.

In a large bowl, combine spaghetti, broth mixture, lemon zest, salt and pepper flakes, tossing well. Top with parsley and pine nuts; serve immediately.

Per 1 cup serving: 264 calories, 6g fat, 9g fiber, 11g protein, 384mg sodium