Orecchiette With Roasted Broccoli and Walnuts

Orecchiette with Roasted Broccoli and Walnuts
Photo: Kan Kanbayashi
Hands On Time:
10 mins
Total Time:
25 mins
4 serves


  • 12 ounces orecchiette or some other short pasta (3 cups)

  • 1 bunch broccoli (1 1/2 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)


  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.

Nutrition Facts (per serving)

643 Calories
32g Fat
73g Carbs
73g Protein
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.

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