6 cups broccoli florets 2 garlic cloves, finely chopped 1/2 cup chopped walnuts 1/2 tsp salt 1/4 tsp pepper 3 tbs olive oil 12 oz whole wheat rotini pasta (corkscrew pasta) 1/2 cup chicken broth 2 tbs unsalted butter 1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Combine broccoli, garlic, walnuts, salt and pepper in a bowl. Drizzle with oil and stir until coated. Place broccoli mixture on a large rimmed baking sheet and (roast 13 min.), stirring twice. Cook pasta following package directions, 10 min. Drain and return to pot. Add broccoli mixture to pasta pot and stir in broth, butter and cheese. Serve immediately.
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