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Lemony Pasta Shells with Broccoli and Walnuts

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.

Sunset JANUARY 2009

  • Yield: Serves 6


  • 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.

Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 38%
  • Protein: 13g
  • Fat: 15g
  • Saturated fat: 1.6g
  • Carbohydrate: 50g
  • Fiber: 9.5g
  • Sodium: 132mg
  • Cholesterol: 0.0mg

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Lemony Pasta Shells with Broccoli and Walnuts recipe