Cavatelli and Broccoli
Elevate your weeknight dinner game with this comforting and nutritious Cavatelli and Broccoli recipe—a perfect balance of simplicity and flavor. Featuring tender cavatelli pasta tossed with vibrant broccoli florets, fragrant garlic, and a hint of crushed red pepper, this dish is brought to life with extra virgin olive oil and a touch of grated parmesan cheese. The subtle zest of lemon (optional) adds a refreshing brightness, while the reserved pasta cooking water ensures a silky, cohesive sauce. Ready in just 30 minutes, this Italian-inspired classic is a budget-friendly, vegetarian delight that's perfect for busy families or casual entertaining. Serve it with extra parmesan and a drizzle of olive oil for an irresistible meal that hits all the right notes!
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Recipe Information
Ingredients
- 1 pound Cavatelli pasta
- 1 large head Broccoli
- 0.25 cup Extra virgin olive oil
- 4 whole Garlic cloves
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Pasta cooking water
- 0.33 cup Grated parmesan cheese
- 1 teaspoon Lemon zest (optional)
Instructions
Bring a large pot of salted water to a boil. Meanwhile, chop the broccoli into small florets and peel and roughly chop the stems.
Add the broccoli florets and stems to the boiling water. Cook for 3-4 minutes or until just tender. Use a slotted spoon to transfer the broccoli to a bowl. Set aside, keeping the pot of water for cooking the pasta.
In the same boiling water, cook the cavatelli according to the package instructions or until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic cloves, lightly crushing them with the side of a knife, and cook for 1-2 minutes until fragrant (but not browned).
Stir in the red pepper flakes, and cook for 30 seconds. Add the cooked broccoli florets and stems to the skillet and toss to coat them in the oil. Season with salt and black pepper.
Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together and cook for 1-2 minutes, allowing the flavors to combine.
Remove the skillet from heat. Stir in the grated parmesan cheese and lemon zest, if using.
Serve the cavatelli and broccoli immediately, with extra parmesan cheese on the side if desired. Enjoy!
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 3491 mg | 152% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 15.1 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2009 mg | 43% | |
*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.
