Orecchiette with roasted broccoli and walnuts

I made this tonight for dinner. It was pretty good. Next time I cook it I'll add more broccoli and more nuts. But it was very refreshing on such a hot day to eat something light. And I'm glad there are leftovers!!

Hands-on-time: 10 mins/ Total time: 25 mins/ serves 4/ RealSimple, Feb 2009
Nutritional Information: 643 calories; 32g fat (8g saturated fat); 20 mg cholesterol; 405mg sodium; 20g protein; 73g carbohydrates; 6g fiber

12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1.5 lbs), cut into small florets
1/2 cup walnuts, roughly chopped (I used almonds)
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)

~Heat oven to 400 degrees F. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.
~Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
~Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Side Note: The combination of roasted broccoli, walnuts, and garlic also makes a delicious side dish for chicken, beef, or pork.