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Lemony Pasta Shells with Broccoli and Walnuts

Yield Serves 6
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.