Orecchiette With Roasted Broccoli and Walnuts

Orecchiette with Roasted Broccoli and Walnuts
Kan Kanbayashi 
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preparation
10
minutes
cooking
25
minutes
Serves 4

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)

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.
Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Protein 73 g
  • Sugar 6 g
  • Fiber 32 g
  • Carbohydrate 73 g
  • Fat 32 g
  • Sat Fat 8 g
  • Sodium 405 mg
  • Cholesterol 20 mg
What does this mean? See Nutrition 101.

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