Orecchiette with Roasted Broccoli and Walnuts

pasta-broccoi-walnuts Recipe
Kan Kanbayashi
Prep: 7 minutes; Cook: 18 minutes.

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Nutritional 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

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)

Preparation

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.

Note:

Sara Quessenberry and Kate Merker,

adapted from Real Simple

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note