Broccoli with Cavatelli
Elevate your weeknight dinners with this easy and flavorful Broccoli with Cavatelli recipe, a perfect harmony of tender pasta, vibrant broccoli, and a zesty garlic-lemon sauce. This quick dish features al dente cavatelli tossed with fresh broccoli florets, sautéed garlic, a hint of crushed red pepper flakes, and a light, Parmesan-infused sauce that comes together in just one skillet. Blanching the broccoli preserves its brilliant green color and crisp-tender texture, while a dash of lemon zest adds a refreshing brightness to every bite. Ideal for busy evenings, this 35-minute recipe is both comforting and packed with wholesome ingredients. Serve warm and finish with extra Parmesan for a satisfying vegetarian main course that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz Cavatelli pasta
- 4 cups Broccoli florets
- 3 tbsp Olive oil
- 4 Garlic cloves
- 0.5 tsp Crushed red pepper flakes
- 0.5 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Lemon zest
- 4 cups Water
Instructions
Bring a large pot of salted water to a boil.
Add the cavatelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
In the same pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and just tender, then transfer them to an ice water bath to stop the cooking. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Mince the garlic cloves and sauté them in the olive oil for 1-2 minutes, until fragrant but not browned.
Add the crushed red pepper flakes and stir for 30 seconds to infuse the oil.
Add the broccoli florets to the skillet and toss to combine with the garlic oil. Season with salt and black pepper.
Pour in ½ to 1 cup of reserved pasta water to deglaze the skillet and help create a light sauce.
Add the cooked cavatelli to the skillet and toss to coat the pasta evenly in the sauce.
Turn off the heat and mix in the grated Parmesan cheese and lemon zest.
Transfer the dish to a serving bowl and garnish with additional Parmesan, if desired. Serve warm.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 11.1 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
