Food Recipes Orecchiette With Roasted Broccoli and Walnuts 3.3 (211) 3 Reviews In Italian "orecchiette" means "little ears", but you didn't hear that from us... By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Kan Kanbayashi Hands On Time: 10 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe Orecchi... what? Orecchiette is a short-cut pasta from the southeastern region of Italy (the heel of the boot). Its translation from Italian, "little ears", describes its distinctive shape, which is challenging to make by hand. While our recipe recommends orecchiette, any other short pasta—such as penne, farfalle, or fusilli—will do. For this quick-and-easy recipe, we toss cooked pasta (from dried or fresh) with oven-roasted broccoli and walnuts, add a buttery sauce, and then top with Parmesan. For a heartier meal, add a protein, toss a simple green salad, and serve with a loaf of homemade bread. RELATED: Pasta Do's and Don'ts Ingredients 12 ounces orecchiette or other short pasta (3 cups) 1 bunch broccoli (1½ pounds), cut into small florets ½ cup walnuts, roughly chopped ¼ cup olive oil 2 cloves garlic, chopped kosher salt and black pepper 2 tablespoons unsalted butter ¼ cup grated Parmesan (1 ounce) Directions Heat oven to 400°F. Cook pasta according to package directions. Drain the pasta, reserving ¾ cup of the cooking water, and then return pasta to the pot. Meanwhile, on a rimmed baking sheet, toss broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Roast in the oven, tossing once, until broccoli is tender, 18 to 20 minutes. Toss pasta with the broccoli mixture, butter, and ½ cup reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with Parmesan before serving. Rate it Print Nutrition Facts (per serving) 643 Calories 32g Fat 73g Carbs 73g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 643 % Daily Value * Total Fat 32g 41% Saturated Fat 8g 40% Cholesterol 20mg 7% Sodium 405mg 18% Total Carbohydrate 73g 27% Total Sugars 6g Protein 73g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.