Orecchiette With Roasted Broccoli And Walnuts Recipes

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BROCCOLI WITH ORECCHIETTE



Broccoli with Orecchiette image

Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

8 ounces orecchiette (ear-shaped pasta)
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 bunch (about 1 1/2 pounds) broccoli stalks, peeled and trimmed, stalks and florets, roughly chopped
1 teaspoon coarse salt
2 tablespoons freshly grated Pecorino Romano cheese
Freshly ground black pepper

Steps:

  • Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
  • Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.

Nutrition Facts : Calories 284 g, Cholesterol 4 g, Fat 5 g, Protein 12 g, Sodium 801 g

ORECCHIETTE WITH ROASTED BROCCOLI AND WALNUTS



Orecchiette With Roasted Broccoli and Walnuts image

I love roasted vegetables - this is a simple, meatless meal that's easy to throw together on a weeknight. From Real Simple.

Provided by Pinay0618

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Heat oven to 400°F
  • 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.
  • 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 the pasta seems dry.) Sprinkle with the Parmesan before serving.

Nutrition Facts : Calories 664, Fat 32.4, SaturatedFat 7.8, Cholesterol 20.8, Sodium 152.4, Carbohydrate 76.7, Fiber 7.7, Sugar 5.3, Protein 20.2

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  • Toss the pasta with the broccoli mixture, butter, and 1/2 cup reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with Parmesan cheese before serving.

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