Pasta with Garlicky Roasted Broccoli

I pulled this recipe (and the picture) from the April 2010 Family Circle. I made it tonight with a couple of last minute changes. Kade, Matt and I liked it. I'm not so sure about Rachel (she didn't eat much) and Hailey only had pasta with the butter, broth and parmesan.  I went to get my camera to take a picture and the battery was dead. Hence the picture from the magazine. It isn't vegetarian because of the broth, but it is meatless which is something I want more of.

Pasta with Garlicky Roasted Broccoli

6 c. fresh broccoli florets (mine had been blanched and frozen, a tad soggy but still not too bad)
2 garlic cloves, finely chopped
1/2 c. chopped walnuts (I thought I had walnuts. Turns out they were pecans. I used them anyway.)
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
12 oz whole wheat rotini pasta (mine was 13 oz)
1/2 c. chicken broth
2 tbsp unsalted butter
1/4 c. grated Parmesan cheese

Heat oven to 400. Bring a large pot of salted water to a boil. Combine broccoli, garlic, walnuts, salt and pepper in a large bowl. Drizzle with olive oil and stir until coated. Place broccoli mixture on a large, rimmed baking sheet and roast for 13 minutes, stirring twice. Cook pasta following package instructions. Drain and return to pot. Add broccoli mixture to pasta pot and stir in broth, butter and cheese. Serve immediately.

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