Broccoli and Walnut Pasta

This recipe jumped out of the pages of "Real Simple" magazine a couple months ago. The meatless recipe really appealed to me, and I loved the idea of walnuts for the protein. I love broccoli, and the fact that this pasta was sauceless made it seem healthier. Roasting the broccoli gave it great flavor. I was so pleased with the results of this recipe! It was simple, healthy, and really satisfying. While a salad and bread might make a nice addition, this is a pasta that would be great as a one-dish meal.

Pasta with Roasted Broccoli and Walnuts
From "Real Simple" magazine, February 2009

12 ounces orecchiette or other short pasta (3 cups)
1 bunch broccoli (1 1/2 lbs), cut into florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
kosher salt and black pepper
2 Tbsp unsalted butter
1/4 cup grated Parmesan cheese (extra doesn't hurt!)


Heat oven to 400° F.

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.

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.

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.