Orecchiette with Roasted Broccoli and Walnuts
Prep: 7 minutes; Cook: 18 minutes.
Yield: Makes 4 servings (serving size: 1 1/4 cups)
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Amount per serving
- Calories: 428
- Fat: 19g
- Saturated fat: 5g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 5g
- Protein: 16g
- Carbohydrate: 53g
- Fiber: 7g
- Cholesterol: 16mg
- Iron: 4mg
- Sodium: 267mg
- Calcium: 161mg
- 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)
- 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.
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