Roasted Broccoli with Walnuts

Years ago I found this delicious recipe for orecchiette with roasted broccoli and walnuts in an issue of Real Simple Magazine.  I quickly became a fan!  I love pasta!  All kinds of pasta, except fettuccine Alfredo that I had a very unfortunate, but comical incident with in college!  Alfredo sauce is not my friend, and once was enough!  But spaghetti, lasagna, stuffed shells, macaroni and cheese…. I love them all!  This dish offers the health benefits of veggies and still gives you a nice pasta fix.   Except, my husband doesn’t share my love of pasta, and somehow this recipe morphed into a roasted veggie dish, no pasta.   Definitely healthier and better for the waistline, and still so yummy!

It was Joe’s idea to brush the garlic olive oil onto the broccoli.   Sometime I take the time to do this, sometimes I just toss it all together.  It just depends on how much time I have.   The broccoli and walnuts do absorb more of the garlic flavor if you take the time to brush it on.   I had a streak where I burned the walnuts almost every time I made this dish.  My sweet daughter suggested putting them in a few minutes later.   That has worked wonderfully and I don’t think I’ve burned the walnuts since.

 

 

Ingredients

• 1 bunch broccoli, cut into small florets
• 1/2 cup walnuts, roughly chopped
• pinch of sea salt
• 1/8 cup olive oil
• 2 cloves garlic, minced
• 1/4 grated Parmesan cheese  or Feta cheese
• optional: 12 oz. orecchiette (small shells) or some other short pasta 3 cups
• 2 T. butter

Directions

Preheat oven to 400 degrees F.  If using pasta:  Cook the pasta according to package directions.  Reserve 3/4 c.  of the cooking water, drain the pasta and return to the pot.

Combine minced garlic and olive oil.  On a rimmed baking sheet, toss the broccoli with garlic and olive oil.  For even more flavor, use a basting brush to brush olive oil onto broccoli florets.  Sprinkle salt evenly over broccoli.  Roast for 5 minutes.  Add walnuts to baking sheet, toss to mix well with  broccoli, garlic and oil.  Return to oven.   Cook an additional 10-15 minutes until broccoli is tender and walnuts are lightly browned.

If using pasta:  Toss the cooked 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 Parmesan or Feta cheese.

 

Serving suggestions:  Goes well with burgers  or chicken from the grill, Salmon or Lemon chicken recipe

 

 

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