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Roasted Broccoli and Pecan Pasta

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“I had a whole bag of pecans and a lot of free time on my hands. You'll never look at broccoli the same way again! Being anemic, this recipe provides a lot of much needed iron for us ladies! It has a wonderful flavor, and a nice texture from the crunchy pecans! This would be fantastic to add to some tri-colored pasta with some Parmesan cheese! Yum!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350 degrees.
  2. In a large bowl, pour olive oil over broccoli florets. Mix with hands to coat well.
  3. Add pecans to bowl and mix to coat as well.
  4. Empty bowl onto a baking sheet.
  5. Roast the broccoli and walnuts in the oven until the broccoli is browned nicely. ( I don't have an exact time, I apologize! Just keep an eye on it! don't let it burn ).
  6. You may need to take a spoon and turn the broccoli mixture over half way through cooking.
  7. After you remove it from the over, season with salt and pepper.

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