Description

This vegetarian meal is perfect for meatless Mondays or any day of the week. It easy, fast and delicious with caramelized broccoli, toasted walnuts and nutty cheese.

Ingredients

• Kosher salt and black pepper
• 12 oz. fusilli or other short pasta
• 1/2 c. olive oil, plus more for drizzling
• 1/2 c. walnuts (or pecans), chopped
• 1/4 to 1/2 t. red-pepper flakes, optional
• 1 bunch broccoli (or cauliflower) florets (about 1 1/2 lb. untrimmed), roughly chopped, stalks peeled and sliced 1/4 inch thick
• 1 lemon, zested (about 1 t.), then quartered
• 1/2 c. grated Pecorino Romano or Parmesan cheese, plus more for serving
• 1 c. packed fresh mint (or parsley leaves)

Steps

1. Bring a large pot of well salted water to a boil. Add pasta; cook according to package instructions until al dente.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and red-pepper flakes; cook, stirring, until golden and fragrant, about 1 minute. Transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
3. Add the broccoli to the skillet; toss to coat in the oil. Shake the skillet so that the broccoli settles in an even layer; cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again; cook, undisturbed, another 2 - 3 minutes; season with salt and pepper. Remove from heat.