Go Back
+ servings
Roasted Broccoli and Walnut Pasta in a Bowl

Roasted Broccoli & Walnut Pasta

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
Cuisine American
Keyword pasta, roasted broccoli
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 375kcal
Author Marisa Moore, RDN


  • ½ pound orecchiette (or other short pasta like shells or bowtie)
  • 1 pound fresh broccoli florets (about 5 cups raw)
  • 3 tablespoons extra virgin olive oil , divided
  • 2 garlic cloves , smashed
  • ½ teaspoon red pepper flakes
  • 2 tablespoons chopped toasted walnuts
  • ¼ cup shredded 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.


Calories: 375kcal