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Orecchiette With Roasted Broccoli and Walnuts

Kan Kanbayashi 
Serves 4 Hands-On Time: 10m Total Time: 25m

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 3/4 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
  4. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.
By Sara Quessenberry,  February 2009
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Quick Tip

The combination of roasted broccoli, walnuts, and garlic also makes a delicious side dish for chicken, beef, or pork.

Nutritional Information

  • Per Serving
  • Calories 643Calories From Fat 45
  • Protein  73g
  • Sugar  6g
  • Fiber  32g
  • Carbohydrate  73g
  • Fat  32g
  • Sat Fat  8g
  • Sodium  405mg
  • Cholesterol  20mg
What does this mean? See Nutrition 101.

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