Roasted Broccoli and Pecan Pasta

A.D.Judy's Note:

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!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 heads broccoli, cut into large florets
• 1/2 cup pecans, coarse chopped
• 1/3 cup olive oil
• salt and pepper

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.