Orecchiette With Roasted Broccoli and Walnuts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love roasted vegetables - this is a simple, meatless meal that's easy to throw together on a weeknight. From Real Simple. Ingredients:
12 ounces orecchiette (3 cups) or 12 ounces some other short pasta (3 cups) |
1 bunch broccoli, cut into small florets (1 1/2 pounds) |
1/2 cup walnuts, roughly chopped |
1/4 cup olive oil |
2 garlic cloves, chopped |
kosher salt and black pepper |
2 tablespoons unsalted butter |
1/4 cup grated parmesan cheese (1 ounce) |
Directions:
1. Heat oven to 400°F
2. 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.
3. 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.
4. 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.
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