Brie Pasta with Broccoli and Walnuts
Do your prep work while you heat your water. You'll have dinner made in 15 minutes flat. If you like your broccoli well done, add it to the pasta water 5 to 7 minutes before the pasta is done.
Servings: 4 people
Ingredients
- 12 ounces whole wheat rotini or any short pasta
- 1 pound broccoli cut into florets
- 6 ounces brie cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 2 ounces toasted walnuts chopped
Instructions
- Heat a large pot of salted water to boil. Once water boils, add rotini and cook according to package directions.
- When pasta is 4 minutes from being done, add broccoli florets to boiling water.
- Once pasta is al dente and broccoli is crisp-tender, drain them together in a colander, reserving 1/2 cup or more of the cooking water.
- Return the pasta and broccoli to the cooking pot along with a little bit of the cooking liquid. Sprinkle in the chunks of brie and swirl in the olive oil; toss just until the brie starts to melt. Season with salt and pepper. Divide between four bowls. Top each bowl with 1/4 of the walnuts and serve.
Nutrition
Calories: 628kcal | Carbohydrates: 64g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 305mg | Potassium: 486mg | Fiber: 12g | Sugar: 5g | Vitamin A: 961IU | Vitamin C: 101mg | Calcium: 146mg | Iron: 1mg
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