In a dry skillet over medium-low heat, toast the walnuts for about 1-2 minutes until fragrant and golden. Remove and set aside.

In the same skillet, add olive oil and sauté minced garlic for 1 minute until fragrant.

Add frozen broccoli florets and sauté for about 2 minutes until bright green. Remove and set aside.

Combine bowtie pasta, vegetable broth, sun-dried tomatoes, lemon juice, and red pepper flakes in the skillet.

Cover and bring to a boil. Reduce heat and simmer for 7-10 minutes until the pasta is tender.

Stir in walnuts and broccoli, then sprinkle with feta cheese before serving.