Your choice of pasta, cooked and tossed with freshly roasted broccoli, garlic, and walnuts along with a wee, tiny bit of butter and some Parmesan cheese.
Nice, and wicked simple to put together; this dinner idea from the big bag o’ Doris Project recipes comes to us via the April, 2010 issue of Family Circle magazine.
My version has added seasonings (extra garlic, etc.) to zip things up, and we liked it, but feel it could use a bit… more.
More garlic, more pepper 
– mebbe even a dash of cream at the end to make the sauce a touch more ‘Alfredo-y’. Still and all, a tasty vegetarian alternative to everyday pasta; and ready in under an hour from start to finish!
INGREDIENTS
•Freshly chopped broccoli florets
•3 cloves garlic, minced
•1/2 cup chopped walnuts
•1/2 tsp seasoned salt
•1/4 tsp Tellicherry pepper
•1/2 tsp Aleppo pepper
•3 tbsp olive oil
•6 oz pasta (I used rainbow bow tie)
•1/2 cup chicken or veggie stock
•2 tbsp unsalted butter
•1/4 cup grated Parmesan
•Freshly squeezed lemon juice
Heat your oven to 400º and bring a large pot of salted water to boiling.
Toss the broccoli, garlic, and walnuts with the salt, peppers and olive in a large, foil-lined baking pan and roast for 15 minutes, stirring every five minutes. Remove from the oven and keep warm.
Cook the pasta in the boiling water according to package directions – about ten minutes should do it – then drain and return to the pot.
Add the roasted broccoli, the stock, butter, and the Parmesan and toss to mix well.
Give a good squeeze of fresh lemon juice and serve with additional black and crushed red pepper.
This was more than enough for the two of us for dinner, with a good bit left for a future lunch; and I will make it again, but with some of the additions listed above taken into account – especially the extra garlic.
We had ours with a little something new (for us) on the side: Bacon Cheddar Monkey Bread – and it was a total hit. I cannot believe I’ve been putting off trying this for two or three months.
Details on that, tomorrow….