Cavatelli and Broccoli
Cavatelli and Broccoli is a comforting Italian dish featuring soft cavatelli pasta, vibrant broccoli, and a savory garlic olive oil sauce, perfect for family dinners or quick meals.
Ingredients
Pasta and Vegetables
- 1 pound Cavatelli pasta Look for high-quality or fresh cavatelli for best texture.
- 2 cups Fresh broccoli florets Blanched until bright green.
Cooking Essentials
- 1/4 cup Extra virgin olive oil Use quality olive oil for better flavor.
- 4 cloves Garlic, finely chopped Cook until fragrant, being careful not to burn.
- to taste Red pepper flakes Optional, for added heat.
- to taste Salt and pepper Season to enhance flavors.
For Serving
- Grated Parmesan cheese Sprinkle generously before serving.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the cavatelli and cook according to package instructions until al dente, usually about 7-10 minutes.
Preparing the Broccoli
- As the pasta cooks, take another pot and blanch the broccoli florets in boiling water for about 2-3 minutes until bright green and tender yet crisp. Drain and set aside.
Sautéing Garlic
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and lightly golden, about 2 minutes. Be careful not to burn the garlic.
Combining Ingredients
- Gradually add the drained pasta and broccoli to the skillet. Toss everything together, adding salt, pepper, and red pepper flakes if desired.
Serving
- Portion onto plates and finish with a generous sprinkle of grated Parmesan cheese.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil as needed.