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cavatelli and broccoli

🥦 Cavatelli and Broccoli

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 12 oz cavatelli pasta
  • 3 cups broccoli florets
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional: 2 tbsp toasted breadcrumbs for crunch

Method
 

Cook Pasta and Broccoli:
  1. Bring a large pot of salted water to boil. Cook cavatelli according to package instructions. In the last 3–4 minutes of cooking, add broccoli florets to the same pot. Drain and set aside, reserving 1/2 cup pasta water.
Sauté Garlic:
  1. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing 1–2 minutes until fragrant.
Combine Pasta and Broccoli:
  1. Add drained pasta and broccoli to the skillet. Toss to coat with garlic and olive oil. If it seems dry, add reserved pasta water a little at a time.
Add Cheese and Season:
  1. Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste.
Serve:
  1. Sprinkle with toasted breadcrumbs for extra texture if desired. Serve warm.

Notes

Protein Boost: Add cooked chicken, Italian sausage, or shrimp for a more filling meal.
Flavor Twist: Squeeze fresh lemon juice over the pasta before serving for brightness.
Make Ahead: You can prep broccoli and pasta separately; toss together and reheat with olive oil before serving.
Breadcrumb Option: Pan-toast breadcrumbs in a little olive oil for a crunchy, nutty topping.