My sister has been on a major culinary streak for a few weeks. I…have not. I’ve practically avoided the kitchen lately. Thankfully, my sister’s culinary streak has translated to a barrage of recipes from her that I will gladly share with you! This is a recipe that has a meat or gluten free option if you swing that way. I recommend adding cooked cubed chicken (seasoned with just salt & pepper) for the carnivores and quinoa instead of pasta for the G-free bunch. Enjoy!
12-16 oz (~1 lb) small pasta (like orechiette or penne)
16-18 oz (~1 lb) broccoli florets, cut into bite-size pieces
1/2 c walnuts, roughly chopped
2 cloves garlic, chopped, or 1/2 tsp garlic powder
1/4 c olive oil
2 tbsp butter
Grated Parmesan cheese
Preheat oven to 400 degrees. In a rimmed baking sheet/roasting pan, toss broccoli florets with garlic, olive oil, walnuts, and 1/2 tsp sea salt. Bake until broccoli is tender, about 16-18 minutes, tossing once about halfway through baking time. Meanwhile, cook pasta according to package instructions, reserving 3/4 c pasta water*. Drain pasta and return to pot; keep warm and moist until broccoli is ready. When broccoli is tender, add mixture to noodles along with butter, 1/2 c pasta water and about 1/4 tsp black pepper (and chicken, if desired). Add more pasta water if pasta seems dry. Divide among bowls and sprinkle with Parmesan.
*If using quinoa, substitute vegetable or chicken stock.