Orecchiette with Roasted Broccoli and Walnuts

pasta-broccoi-walnuts Kan Kanbayashi


  • 8 ounces orecchiette or other short pasta
  • 1 bunch broccoli (1 1/2 pounds), cut into small florets
  • 1/4 cup walnuts, roughly chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese (1 ounce)


1. Preheat oven to 400°.

2. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return to the pot.

3. Toss together broccoli and next 5 ingredients (through pepper) on a rimmed baking sheet. Roast, tossing once, 18–20 minutes or until the broccoli is tender.

4. Toss the pasta with the broccoli mixture, butter, and 1/2 cup reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with Parmesan cheese before serving.

    Prep: 7 minutes; Cook: 18 minutes.
  • Yield: Makes 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 428
Fat per serving: 19g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 5g
Protein per serving: 16g
Carbohydrate per serving: 53g
Fiber per serving: 7g
Cholesterol per serving: 16mg
Iron per serving: 4mg
Sodium per serving: 267mg
Calcium per serving: 161mg
adapted from Real Simple