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Photo: Kan Kanbayashi Photo by: Photo: Kan Kanbayashi

Orecchiette with Roasted Broccoli and Walnuts

Real Simple FEBRUARY 2009

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 643
  • Protein: 20g
  • Carbohydrate: 73g
  • Sugars: 6g
  • Fiber: 6g
  • Fat: 32g
  • Saturated fat: 8g
  • Sodium: 405mg
  • Cholesterol: 20mg
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Orecchiette with Roasted Broccoli and Walnuts recipe

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