Orecchiette with Roasted Broccoli and Walnuts

Orecchiette with Roasted Broccoli and Walnuts
8 Ingredients
  • 12 ounces orecchiette or some other short pasta (3 cups)
  • 1 bunch broccoli (1 1/2 pounds), cut into small florets
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup olive oil
  • 2 cloves garlic, chopped
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan (1 ounce)
Nutrition
648
32% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

50% 32

Saturated

39% 8

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 9

Carbs

24% 73

Carbs (net)

- 65

Fiber

33% 8

Sugars

- 5

Sugars, added

- 0

Protein

40% 20

Cholesterol

7% 20

Sodium

28% 683

Calcium

20% 203

Magnesium

25% 106

Potassium

17% 804

Iron

16% 3

Zinc

23% 2

Phosphorus

52% 366

Vitamin A

13% 116

Vitamin C

169% 152

Thiamin (B1)

21% 0

Riboflavin (B2)

23% 0

Niacin (B3)

16% 3

Vitamin B6

40% 1

Folate equivalent (total)

34% 137

Folate (food)

- 137

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

37% 6

Vitamin E

24% 4

Vitamin K

153% 183

Sugar alcohols

- 0

Water

- 165
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