Orecchiette with Roasted Broccoli and Walnuts

Orecchiette with Roasted Broccoli and Walnuts Recipe
Photo: Kan Kanbayashi

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 15 Minutes

Nutritional Information

Calories 643
Protein 20 g
Carbohydrate 73 g
Sugars 6 g
Fiber 6 g
Fat 32 g
Satfat 8 g
Sodium 405 mg
Cholesterol 20 mg

Ingredients

12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1 1/2 pounds), cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
Kosher salt and black pepper
2 tablespoons unsalted butter
1/4 cup grated Parmesan (1 ounce)

Preparation

Heat oven to 400° F. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.

Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Tip: The combination of roasted broccoli, walnuts, and garlic also makes a delicious side dish for chicken, beef, or pork.

Note:

Sara Quessenberry and Kate Merker,

February 2009
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