Roasted Broccoli and Walnut Pasta

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Looking for a great alternative to fast food fish sandwiches or greasy pizza on Fridays during lent? Give this pasta recipe a try – it cooks up fast and is full of great flavor. Serve with a ceasar salad and some garlic bread! Don't forget the wine – a drier white or sweeter red would be a perfect complement.

2 cups elbow pasta

1 bunch broccoli – cut into bite size pieces; approximately 2 cups total

½ cup unsalted walnuts, roughly chopped

3 tbsp olive oil

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

1/2 cup grated parmesan

2 tbsp fresh parsley, chopped

Preheat oven to 350 degrees.

Place a large pot of water over medium – high heat. Add 1tsp of salt.

While you wait for the water to boil, toss broccoli with walnuts, oil, garlic, 1/2 tsp salt, 1/4 tsp pepper in a large bowl. Spread onto half sheet pan and roast for 20 minutes, tossing once halfway through the cooking process.

Once the water is boiling add the pasta and cook for 8 – 10 minutes, until pasta is al dente. Remove from heat, drain and reserve ½ cup of the cooking water. Return pasta to pot.

Toss pasta with broccoli and walnut mixture, cheese and about ¼ cup of the reserved cooking water. If pasta seems dry, add more – 1 tbsp at a time.

Serve immediately. Garnish pasta with a little more parmesan and parsley.

Serves 4

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