broccoli and cavatelli recipe

Written ByJenny Smyth Posted on
broccoli and cavatelli recipe
Jump to Recipe Jump to Video Print Recipe

The Best broccoli and cavatelli recipe

I’m so excited to share with you one of my favorite recipes that has become a staple in our household – broccoli and cavatelli. This Italian-inspired dish is not only delicious but also incredibly easy to make, making it perfect for a quick weeknight dinner or a special occasion. As a busy mom of three, I’m always on the lookout for recipes that are quick, easy, and packed with nutrients.

And this one delivers on all fronts. The combination of tender cavatelli pasta, steamed broccoli, and a hint of garlic is simply divine. My kids love it when I add some grated Parmesan cheese on top, and my husband appreciates the fact that it’s a relatively light meal.

But what I love most about this recipe is how versatile it is. You can serve it as a main course, or use it as a side dish. And the best part?

It’s incredibly healthy, with broccoli providing a boost of vitamins and antioxidants. Plus, the cavatelli pasta is made from wholesome ingredients and is relatively low in calories. So go ahead, give this recipe a try and see why it’s become a family favorite in our household!

I’ve been making this recipe for years now, and I still can’t get enough of it. Whether I’m cooking for just myself or for the whole family, this dish never fails to impress. And the best part?

It’s so easy to customize to your tastes – add some cherry tomatoes for extra flavor, or substitute in some other vegetables if you’re feeling adventurous. This recipe has truly become a staple in our household, and I’m confident it will be the same for you too!

Broccoli and Cavatelli

Broccoli and Cavatelli

4.7 from 1829 votes

A comforting pasta dish featuring tender cavatelli and fresh broccoli in a garlic and olive oil sauce. This simple recipe highlights the natural flavors of the vegetables with a touch of red pepper flakes for heat.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pasta and Broccoli

1 pound cavatelli pasta
1 large head broccoli, cut into small florets
3 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
Salt to taste
1/4 cup grated Pecorino Romano cheese

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the cavatelli and cook according to package directions until al dente, about 8 to 10 minutes.
3While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4Add the sliced garlic and red pepper flakes, stirring frequently until the garlic is fragrant and lightly golden, about 1 to 2 minutes.
5Add the broccoli florets to the skillet and toss to coat with the oil.
6Cook for 3 to 4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender.
7When the pasta is done, reserve 1 cup of the pasta cooking water and then drain the cavatelli.
8Add the drained pasta to the skillet with the broccoli and garlic, along with 1/2 cup of the reserved pasta water.
9Toss everything together over medium heat for 1 to 2 minutes, allowing the sauce to thicken slightly.
10If the mixture seems dry, add more pasta water a tablespoon at a time until it reaches a silky consistency.
11Remove from heat and stir in the grated Pecorino Romano cheese.
12Season with salt to taste and serve immediately, garnished with additional cheese if desired.

🔧Equipment

Large pot
Colander
Large skillet
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 480mg🌾Total Carbs: 52g🥦Dietary Fiber: 6g🍬Sugars: 3g🥩Protein: 14g

📝Notes

For a vegan version, omit the cheese or use a plant-based alternative. You can also add cooked Italian sausage or grilled chicken for extra protein.

Watch Video Of How Broccoli and Cavatelli Works

This broccoli and cavatelli recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or planning a special gathering with friends or family. One of my favorite things about this recipe is how well it stores – leftovers keep beautifully in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Plus, reheating leftovers is incredibly easy – simply toss them with some olive oil and heat until warmed through. For serving ideas, consider adding some cherry tomatoes on top for extra flavor or substituting in some other vegetables if you’re feeling adventurous.

❓ Frequently Asked Questions About Broccoli and Cavatelli

Q: What is cavatelli pasta?

Cavatelli pasta is a type of Italian pasta that originated in southern Italy. It’s typically made from durum wheat semolina and has a unique shape that’s similar to shells but smaller in size. The name ‘cavatelli’ literally means ‘little caves’ in Italian.

Q: Can I use other types of broccoli instead of regular broccoli?

Yes, you can definitely experiment with different types of broccoli such as broccolini or Romanesco if you prefer their flavor and texture.

Q: How do I store leftover cavatelli pasta?

Leftover cavatelli pasta should be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the cavatelli pasta according to package instructions up to 24 hours in advance and store it in an airtight container at room temperature.

Q: Is this recipe suitable for vegetarians?

Absolutely! This recipe is vegetarian-friendly as long as you don’t add any animal-based ingredients such as meat or dairy products.

Similar Posts