Orecchiette with Roasted Broccoli and Walnuts
Elevate your pasta night with this vibrant recipe for Orecchiette with Roasted Broccoli and Walnuts. Featuring tender orecchiette pasta paired with caramelized, golden-brown broccoli florets, this dish is a celebration of texture and bold flavors. Toasted walnuts add a satisfying crunch, while a light garlic-infused olive oil sauce is brightened with zesty lemon juice and zest. Finished with a generous sprinkle of Parmesan cheese and a hint of red pepper flakes, this recipe masterfully balances nutty, savory, and citrusy notes. Perfect for a quick weeknight dinner or an impressive meal for guests, this simple yet elegant dish comes together in just 40 minutes and is packed with wholesome ingredients. Serve it warm with an extra dusting of Parmesan for a truly comforting and flavorful experience. Keywords: orecchiette pasta recipe, roasted broccoli, toasted walnuts, easy pasta dinner, lemon garlic sauce, vegetarian pasta dish.
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 4 cups Broccoli florets
- 1 cup Walnuts
- 4 tbsp Olive oil
- 3 large Garlic cloves
- 1 tsp Lemon zest
- 2 tbsp Fresh lemon juice
- 1 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
Instructions
Preheat your oven to 425°F (220°C).
Spread the broccoli florets on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt, and toss to coat. Roast in the oven for 20-25 minutes, flipping halfway through, until the broccoli is golden and tender.
Meanwhile, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and roughly chop.
In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and sauté them in the oil until fragrant, about 1-2 minutes. Add the red pepper flakes and cook for an additional 30 seconds.
Add the roasted broccoli to the skillet and toss to coat with the garlic and oil mixture. Stir in the cooked orecchiette pasta and toss everything together.
Add the reserved pasta water, 1/4 cup at a time, to help create a light sauce that coats the pasta and broccoli. Stir in the lemon zest, lemon juice, and grated Parmesan cheese.
Season with the remaining salt and black pepper to taste. Serve immediately, topped with the toasted walnuts and additional Parmesan if desired.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 61.9 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3863 mg | 168% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 14.3 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1454 mg | 112% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
