Prepare to transform your ordinary weeknight dinner into a culinary masterpiece that will make your taste buds dance! This Italian-inspired Orecchiette with Roasted Broccoli and Walnuts is not just a meal, it's an experience that combines crispy roasted vegetables, perfectly cooked pasta, and a nutty crunch that will leave you craving more. Whether you're a busy home cook or a passionate food lover, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces orecchiette pasta
- 2 cups broccoli florets
- 1/2 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your broccoli roasts perfectly while you prepare the pasta.
- In a large pot, bring salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water. This will help flavor the pasta as it cooks.
- While the water is heating, prepare the broccoli. Wash the broccoli florets and cut them into bite-sized pieces if they are too large. Place them on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the broccoli and season with salt and pepper. Toss the florets to ensure they are evenly coated.
- Once the oven is preheated, roast the broccoli in the oven for about 15 minutes, or until the edges are crispy and the florets are tender. Stir halfway through for even roasting.
- While the broccoli is roasting, add the orecchiette pasta to the boiling water. Cook according to package instructions, usually about 10-12 minutes, until al dente.
- In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta. Add the drained pasta directly to the skillet with the garlic and olive oil.
- Add the roasted broccoli and chopped walnuts to the skillet. Toss everything together gently to combine, adding reserved pasta water a little at a time to create a light sauce.
- Season with additional salt and pepper to taste. If desired, you can also add grated Parmesan cheese for extra flavor.
- Serve the orecchiette warm, garnished with extra walnuts or cheese if desired. Enjoy your delicious Orecchiette with Roasted Broccoli and Walnuts!
Tips
- Salt is Key: Always generously salt your pasta water - it should taste like the sea. This is your only chance to season the pasta from within.
- Roasting Matters: For the most flavorful broccoli, spread florets in a single layer on the baking sheet. Overcrowding will steam instead of roast.
- Reserve Pasta Water: The starchy water is liquid gold for creating a silky sauce. Add it gradually to achieve the perfect consistency.
- Timing is Crucial: Start roasting broccoli before cooking pasta to ensure everything is hot and ready simultaneously.
- Toasting Walnuts: For an extra flavor boost, lightly toast the walnuts in a dry skillet for 2-3 minutes before adding them to the dish.
- Customize Your Dish: Feel free to add red pepper flakes for heat or swap walnuts with pine nuts for a different nutty profile.
Nutrition Facts
Calories: 536kcal
Carbohydrates: g
Protein: 14g
Fat: 23g
Saturated Fat: 3g
Cholesterol: 0mg
