I have to admit I had never roasted broccoli before making this recipe. I didn’t realize what we were missing. Now it is a staple in our house.
This recipe is also shown in Lunchbox pic #15. The leftovers make a great, easy lunch.
12 ounces orchiette or short pasta
1 bunch broccoli (1 1/2 pounds), cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
kosher salt and black pepper
2 tablespoons butter
1/4 cup grated parmesan (1 ounce)
Heat oven to 400 degrees.
Cook the pasta according to directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return 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 pasta seems dry.)
Sprinkle with parmesan before serving.
**Recipe from Real Simple.