Cavatelli and Broccoli

5 from 8 votes

Cavatelli pasta and broccoli coated in a sauce made from garlic, olive oil, pepper, parsley, and Parmesan cheese, creating a delicious meal anyone can make.

Course Dinner, Main Course

Cuisine Italian, Italian American

Diet Vegetarian

Keyword Cavatelli and Broccoli, Cavatelli and Broccoli recipe, Cavatelli with Broccoli

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 399

Author Erren Hart

Ingredients

3 tablespoons light olive oil refined, not extra virgin
1 pound broccoli
4 cloves garlic minced
1 pound cavatelli
Kosher salt
½ teaspoon black pepper or red pepper flakes
2 tablespoons fresh parsley chopped
4 tablespoons Parmesan cheese freshly grated, plus more for serving.

US Customary - Metric

Instructions

Using a sharp knife, cut off the broccoli florets where its stem meets the stalk. Then cut the florets into bite-sized pieces and set them aside.
Peel the stalk, and cut it into ½-inch slices. Set aside separate from the florets.
Cook cavatelli in a large pot of salted water until just under al dente. Reserve a half cup of pasta water before draining and set it aside.
Heat the oil in a deep skillet with the oil, over medium heat.
Add the broccoli stems to the pan with the oil (leaving the florets behind) and saute until tender with a little bite, then add the florets to the pan with a pinch of salt and the reserved garlic, toss together, and cook until the florets are just underdone.
Add the garlic and cook until fragrant (about a minute).
Add the cavatelli, pepper, parsley, and grated parmesan cheese. Toss to coat, adding the reserved water as needed to loosen the mixture.
Cook until the pasta and broccoli are cooked to your liking. Taste for seasoning and add more salt as needed before serving.
Serve with more grated cheese.

Video

Notes

Dried Cavatelli works best with this recipe as frozen won’t have enough time in the water to absorb any seasoning or provide the starch needed for the sauce. If you only have frozen, I recommend using stock instead of the pasta water in the recipe.
Be sure to reserve some pasta water before draining the cavatelli. This will help create a creamy, velvety sauce.
Freshly grated Parmesan gives the best flavor and melts easier into the dish than pre-grated will.
Need a garlic hack? Leave the garlic whole and cook until golden, then either discard (leaving garlic flavored oil) or smash it to add to the pasta.
If you don’t have access to cavatelli, any hearty pasta will work. Just be sure to adjust the cooking time according to package instructions.
Cavatelli and Broccoli is best served fresh and hot, straight from the skillet. It will start to dry out as it sits.

Nutrition