Orecchiette With Roasted Broccoli and Walnuts

pasta-sheels-broccoli
Photo by Kan Kanbayashi 
Orecchiette With Roasted Broccoli and Walnuts 3.2 191 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 643 calories
    • Calories 45 calories from fat
    • Fat 32 g
    • Sat Fat 8 g
    • Cholesterol 20 mg
    • Sodium 405 mg
    • Protein 73 g
    • Carbohydrate 73 g
    • Sugar 6 g
    • Fiber 32 g

Heat oven to 400° F.Cook the pasta according to the package directions. Reserve ¾ 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, ½ teaspoon salt, and ¼ teaspoon pepper.Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)Sprinkle with the Parmesan before serving.

Ingredients

  1. Check 12 ounces orecchiette or some other short pasta (3 cups)
  2. Check 1 bunch broccoli (1 1/2 pounds), cut into small florets
  3. Check 1/2 cup walnuts, roughly chopped
  4. Check 1/4 cup olive oil
  5. Check 2 cloves garlic, chopped
  6. Check kosher salt and black pepper
  7. Check 2 tablespoons unsalted butter
  8. Check 1/4 cup grated Parmesan (1 ounce)

Directions

  1. Heat oven to 400° F.
  2. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
  3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
  5. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)
  6. Sprinkle with the Parmesan before serving.