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Salads & sides

Roasted Broccoli with Orecchiette

Roasted Broccoli with Orecchiette recipe
photo by:kraft
Roasted broccoli is mixed with Fresh Take and pasta for a savory side that’ll make meat or poultry stand up and take notice.
10 min
30 min
8 servings, 3/4 cup each

What You Need

cups  fresh broccoli florets (3/4 lb.)
cup  olive oil
cup  water
cups  orecchiette pasta, uncooked
pkg.  (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together

Make It

HEAT oven to 450ºF.

TOSS broccoli with oil; spread onto foil-covered rimmed baking sheet. Drizzle with water. Bake 10 min. Meanwhile, cook pasta as directed on package, omitting salt.

TURN broccoli; sprinkle with 3/4 cup cheese mixture. Bake 10 min.

DRAIN pasta; place in large bowl. Add broccoli mixture; mix lightly.

Kraft Kitchens Tips

Special Extra
Sprinkle with freshly ground black pepper before serving.
How to Use Remaining FRESH TAKE
Refrigerate remaining FRESH TAKE in airtight container up to 2 days. Sprinkle over your favorite casserole, such as macaroni and cheese, before baking as directed.
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