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Kan Kanbayashi Photo by: Kan Kanbayashi

Orecchiette with Roasted Broccoli and Walnuts

Prep: 7 minutes; Cook: 18 minutes.

Health DECEMBER 2009

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

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.

Nutritional Information

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
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Orecchiette with Roasted Broccoli and Walnuts recipe

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