Lemony Pasta Shells with Broccoli and Walnuts

Time: 25 minutes. Here's our definition of a perfect weeknight dish: just a few ingredients—most of which may already be on hand—that seem to magically add up to more than the sum of their parts.


Serves 6

Recipe from


Nutritional Information

Calories 358
Caloriesfromfat 38 %
Protein 13 g
Fat 15 g
Satfat 1.6 g
Carbohydrate 50 g
Fiber 9.5 g
Sodium 132 mg
Cholesterol 0.0 mg


3/4 pound whole-wheat pasta shells or penne pasta
2 tablespoons olive oil, plus more to taste
3 garlic cloves, sliced
1 pound broccoli florets, 1/3 of them chopped
1/2 teaspoon kosher salt, plus more to taste
3/4 cup toasted chopped walnuts
Finely shredded zest of 1/2 lemon
Juice of 1/2 lemon, plus more to taste
Freshly shredded pecorino cheese


1. Cook pasta according to package directions.

2. Meanwhile, heat 2 tbsp. olive oil in a large frying pan over medium heat, add garlic, and sauté until fragrant, 1 minute. Add broccoli, 3/4 cup water, and 1/2 tsp. salt. Cover; cook until broccoli is tender.

3. Stir in walnuts, zest, and juice of 1/2 lemon, then toss with drained pasta. Add more salt, lemon juice, and olive oil to taste. Serve with cheese.

Note: Nutritional analysis is per serving.


January 2009
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