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Orecchiette with Roasted Broccoli and Walnuts

Photo: Kan Kanbayashi
Prep time 10 mins
Other time 15 mins
Yield Makes 4 servings

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)

Nutrition 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

How to Make It

  1. 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.