Pasta with Garlic Roasted Broccoli
This appeared in Family Circle last month, and I clipped it, thinking it would be easy for Esther to make. When she came home on break she made it for herself and a friend for lunch. The vegetables and walnuts smelled wonderful roasting in the oven.
3 cups fresh broccoli florets
1 garlic clove, minced or pressed
1/4 cup chopped walnuts
1/4 tsp. salt
freshly ground black pepper
1 1/2 Tbsp. olive oil
6 oz. multi grain penne or rotini (she used DeBoles’ brown rice, amaranth, and quinoa pasta)
1/4 cup chicken broth
1 Tbsp. butter
grated parmesan or romano cheese
Heat oven to 400 degrees. Bring a pot of salted water to boil on stove. Combine broccoli, garlic, walnuts, salt and pepper in a bowl; drizzle with olive oil and stir till coated. Place on a rimmed baking sheet and roast for 13 minutes, stirring twice.
Cook pasta following package directions, about 10 minutes. Drain and return to pot. Add broccoli mixture, broth, and butter. Serve immediately with grated cheese.
Serves 2
