Orecchiette With Roasted Broccoli and Walnuts

pasta-sheels-broccoli
Photo by Kan Kanbayashi 
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  • Serves 4
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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
  • February 2009

Ingredients

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