Pasta with Roasted Garlic, Broccoli, Tomatoes & Walnuts

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 455.2
  • Total Fat: 24.3 g
  • Cholesterol: 5.8 mg
  • Sodium: 271.1 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 10.6 g
  • Protein: 14.7 g

View full nutritional breakdown of Pasta with Roasted Garlic, Broccoli, Tomatoes & Walnuts calories by ingredient
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Number of Servings: 6


    1 whole bulb of garlic
    1/3 cup garlic olive oil (plain will do), divided
    1 bunch of broccoli
    1/2 cup basil leaves
    1/2 cup fat-free half & half
    1/4 teaspoon kosher salt
    1/8 teaspoon pepper
    12 ounces whole wheat spaghetti or linguine
    2 medium tomatoes, seeded and chopped
    2/3 cup chopped walnuts, toasted
    1/2 cup fresh shredded (or grated) Parmesan cheese


Need more protein? Add some cut-up cooked chicken, cooked shrimp or cooked sausage. Be sure to add the calories. : )


PEEL outside skin from the bulb of garlic and place bulb in a small oven-proof dish. Pour 1 tablespoon of the oil over it and bake at 325 till the garlic begins to brown, about 1 hour. Allow to cool slightly. Remove insides from each clove and set aside.

CUT the stem from the broccoli and chop them roughly. Blanch the stems and florets in boiling salted water for 6-7 minutes and drain.

PLACE the blanched broccoli, basil leaves and baked garlic in a food processor. Process quickly, on and off, adding the remaining oil through the tube until a thick, coarse consistency is reached. Add the half & half and process briefly. Add salt and pepper to taste. (Note: you can make this sauce a day or two ahead and store it in the refrigerator-- OR make a double batch and freeze half for another meal).

BRING a large pot of salted water to boil and add the pasta. Cook according to package directions to al dente. Drain.

RETURN the cooked pasta to the cooking pot along with the tomatoes, walnuts and cheese. Toss. Add the broccoli mixture and toss again. Serve immediately.
(Note: If you made the sauce ahead of time you need to re-heat it while the pasta is cooking)

Serving Size: Makes six 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.

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