This quick and easy pasta is a tasty way to eat your veggies... and get some essential fatty acids (from the walnuts). The broccoli in this recipe is cooked beyond the crisp-tender stage many health-conscious people have become used to. It still has plenty of vitamins in it, and the softer texture helps it become the "sauce" for the pasta. Try it to see the many flavors and uses of broccoli.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- Salt for pasta water, plus more to taste
- 8 oz. pasta shells, penne, or fusilli
- 2 Tbsp. olive oil
- 2 lbs. broccoli, cut into small florets (about 1/2-inch across)
- 3 cloves garlic, finely chopped
- 1/4 tsp. red pepper flakes (optional)
- 1 cup walnuts, chopped
- 1/2 cup freshly shredded pecorino, parmesan, or other hard grating cheese, plus more for garnish
Preparation:
- Preheat oven to 375°. Bring a large pot of water to a boil. Add enough salt (probably about 1 Tbsp.) so the water tastes as salty as the ocean. Add pasta and cook until tender to the bite. Drain pasta.
- Meanwhile, in a large frying pan or sauté pan over medium-high heat, add oil and broccoli. Cook, stirring occasionally, until broccoli turns bright green, about 3 minutes. Add garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute.
- Scoop about 1/2 cup of pasta-cooking water and add to broccoli. Cover, reduce heat to medium-low, and cook until broccoli in tender to the bite, 3 to 5 minutes.
- Meanwhile, spread walnuts on a baking sheet or piece of foil and bake until toasted, 5 to 10 minutes. Set aside.
- Add drained pasta to broccoli, toss to combine well. Add walnuts and toss to combine. Add cheese and toss to combine. Serve hot, topped with more cheese, if you like.
Makes 4 servings.
