20 Minutes

Fresh broccoli florets, 14 Oz
Garlic cloves, finely chopped, 2
Chopped walnuts, 1,8 Oz
Salt, 1/2 Teaspoon
Black pepper, 1/4 Teaspoon
3 tablespoons olive oil
Whole-wheat rotini or Penne pasta, 16 Oz
Chicken broth, 4 Oz
Unsalted butter, 2 Tablespoon
Grated Parmesan cheese, 4 Oz


Heat the oven to 400 °F. Bring a large pot of salted water to a boil.

Combine together the broccoli, garlic, walnuts, salt and pepper in a medium-size bowl. Then drizzle with olive oil and stir until coated.

Place the broccoli mixture on a large rimmed baking sheet and roast it at 400 °F for about 15 minutes, stirring twice.

Cook pasta following the package directions for al dente, about 10 minutes. Drain and return to the pot.

Then add broccoli mixture to the pasta pot and stir in broth, butter and parmigiano.

Thanks to: Jovina Cooks Italian