Broccoli With Walnut Garlic Butter Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

Steps:

• cook florets in boiling water till crisp tender.
• drain.
• melt butter in small saucepan over low heat.
• add garlic; cookuntil butter is lightly browned, stirring constantly.
• stir in walnuts.
• pour walnut mixture over the drained florets; gently coat.

Steps:

• 1. Cook broccoli as directed on package.
• 2. Meanwhile, melt the butter in a small saucepan over low heat. Add garlic and cook until butter is lightly browned, stirring constantly. Stir in walnuts. Remove saucepan from heat.
• 3. Drain broccoli and turn broccoli into serving vessel. Add walnut garlic butter to broccoli and gently coat broccoli. Serve.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
• Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
• Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
• Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.