Perfectly caramelized broccoli, walnuts & nutty parmesan star in this easy Roasted Broccoli & Walnut vegetarian pasta dish that needs just 20 minutes and 7 ingredients from start to finish.
Course Entree, Main Course
Keyword pasta, roasted broccoli
AuthorMarisa Moore, RDN
½poundorecchiette(or other short pasta like shells or bowtie)
1poundfresh broccoli florets(about 5 cups raw)
3tablespoonsextra virgin olive oil, divided
2garlic cloves, smashed
½teaspoonred pepper flakes
2tablespoonschopped toasted walnuts
¼cupshredded parmesan cheese
Kosher salt and black pepper to taste
Preheat the oven to 450°F. Spread the broccoli florets onto a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast broccoli 12-15 minutes, turning once.
Prepare pasta according to the package - cooking to al dente. Reserve 1/2 cup pasta water. Drain.
Heat the remaining olive oil over medium-high heat in a large saute pan. Add the garlic and red pepper flakes. Cook until fragrant, about 2 minutes.
Reduce the heat to low. Add the hot pasta, broccoli and walnuts. Sprinkle with shredded parmesan. Add reserved pasta water starting with ¼ cup until desired sauciness is achieved. Toss to coat. Top with a bit more parmesan if desired. Serve.
Roasted Broccoli & Walnut Pasta
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.