Cavatelli and Broccoli

This Cavatelli and Broccoli is a classic Italian-style pasta that’s quick, comforting, and made with everyday ingredients. With one pot and one skillet, it’s ready in about 20 minutes.

Prep Your Ingredients

• Cavatelli Pasta: The Cavatelli ridges hold onto oil and cheese. Swap it with shells, rotini, penne, or orecchiette.
• Broccoli Florets: Chop finely so it mixes through the pasta. If using frozen, make sure to thaw and pat it dry. To thaw quickly, rinse under warm water in a colander.
• Olive Oil: This is the base of the sauce, so use an extra-virgin one and add a final drizzle at the end.
• Garlic: Add after broccoli softens so it turns fragrant, and doesn’t scorch.
• Red Pepper Flakes: Easy to adjust the heat level at the table, so it’s best to use less, not more, unless you know everyone wants it spicy.
• Parmesan: Freshly grated melts more smoothly. Swap with Pecorino Romano for a sharper bite or opt for pre-grated Parmesan in a pinch.

How to Make Cavatelli and Broccoli

1. Cook the pasta al dente. Reserve 1 cup of pasta water, then drain (do not rinse).
2. Sauté broccoli in olive oil, then add garlic and red pepper flakes and cook until fragrant.
3. Toss in pasta and Parmesan, adding pasta water a splash at a time until coated. Season and serve.

Storing and Reheating Leftovers

• Refrigerate: Cool and store in an airtight container for up to 4 days.
• Reheat: Warm in a skillet with a splash of water or broth, stirring until hot. Add Parmesan at the end.
• Freeze: Not ideal since broccoli softens after thawing, but it can be frozen for up to 2 months. Thaw in the fridge and reheat gently with a splash of water.

Did you make this Cavatelli and Broccoli recipe? Leave a comment and rating below.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

• Bring a large pot of salted water to a boil. Add the cavatelli, cooking according to package directions until al dente. Reserve 1 cup pasta water and drain well. Do not rinse.

• Meanwhile, finely chop the broccoli florets.

• Heat olive oil in a large skillet over medium heat. Add the broccoli and cook 3 to 4 minutes or until it starts to soften. Add the garlic and red pepper flakes. Cook 3 minutes more.

• Add drained cavatelli to the skillet and toss. Add the parmesan cheese and toss well to coat, adding pasta water as needed. Season with salt to taste.

• Garnish with additional parmesan to taste.

Fresh broccoli is best, but if using frozen broccoli, defrost it in a colander under warm water, drain well, and chop. 

Calories: 363 | Carbohydrates: 62g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 293mg | Potassium: 378mg | Fiber: 4g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Lunch, Main Course, Side Dish

Cuisine American

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