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Brocolli and Walnut Noodles


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  • 1/2 tsp (2 mL) each salt and pepper
  • 1 - 12 oz (340 g) bag extra-broad yolkfree pasta
  • 2 lbs (1 kg) steamed broccoli florets and peeled stems, cut into 1/2 inch (1 cm) slices
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) chopped California walnuts
  • 1 lemon, zested and juiced
  • 1/2 orange, juiced
  • 1/2 tsp (2 mL) each salt and pepper



Step 1

In a large pot of boiling salted water, cook noodles until al dente, approximately 5 minutes. Drain and reserve in a large warm bowl. Meanwhile, steam broccoli until tender, about 3-5 minutes. Drain and add to bowl with cooked pasta. Heat olive oil in a large skillet over medium high heat. Add walnuts and cook, stirring, for 1 minute. Spoon into the bowl with pasta and broccoli. Add lemon zest, lemon juice, orange juice, salt and pepper, and toss to combine. Serve immediately.

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