spaghetti with tomato, broccoli and walnuts

1/2 cup walnuts, crushed
1 head of broccoli florets
3 medium tomatoes, diced
3 tbsp light olive oil
3 garlic cloves, minced
finely grated zest and freshly squeezed juice of 1 lemon
7 oz fresh ricotta cheese
14 oz spaghetti
sea salt and freshly ground

serves 4

Preheat the oven to 350ºF.  Spread the walnuts out on a baking sheet and roast in the oven for 5 minutes and shake occasionally until they start to brown.

Trim off the big broccoli stem and thinly slice the smaller steam for small broccoli florets.  Thinly slice the large stem into smaller portions.  In a large skillet on high heat, heat the oil and cook the large stems for 3 minutes, stirring often.  Add the florets and cook for 5 minutes or until soft, stirring often.  Add the tomatoes, garlic, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir in the ricotta and lemon juice.  Season with sea salt and pepper to taste.  Turn off heat and cover to keep warm.

Cook the spaghetti according to package directions.  Drain and return to skillet.  Mix gently to combine and serve.