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Orecchiette with Roasted Broccoli and Walnuts

Kan Kanbayashi
Yield Makes 4 servings (serving size: 1 1/4 cups)
Prep: 7 minutes; Cook: 18 minutes.

Ingredients

  • 8 ounces orecchiette or other short pasta
  • 1 bunch broccoli (1 1/2 pounds), cut into small florets
  • 1/4 cup walnuts, roughly chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese (1 ounce)

Nutrition Information

  • calories 428
  • fat 19 g
  • satfat 5 g
  • monofat 7 g
  • polyfat 5 g
  • protein 16 g
  • carbohydrate 53 g
  • fiber 7 g
  • cholesterol 16 mg
  • iron 4 mg
  • sodium 267 mg
  • calcium 161 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return to the pot.

  3. Toss together broccoli and next 5 ingredients (through pepper) on a rimmed baking sheet. Roast, tossing once, 18–20 minutes or until the broccoli is tender.

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

adapted from Real Simple