Orecchiette With Roasted Broccoli and Walnuts
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
- 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.
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.
Quick Tip
Roasted broccoli with walnuts and garlic also makes a delicious side dish for chicken, beef, or pork.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
