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Cavatelli and Broccoli

A simple, comforting Italian dish featuring tender cavatelli pasta sautéed with garlic-infused olive oil and crisp broccoli florets, finished with red pepper flakes and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 oz cavatelli pasta
  • 2 cups broccoli florets
  • 4 tbsp olive oil
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Grated Parmesan cheese for serving

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Fill a large pot with water and bring to a boil over high heat. Salt the water generously.
  2. Add the cavatelli pasta and broccoli florets to the boiling water. Cook until al dente, about 8-10 minutes.
  3. Reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
  4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  5. Add the drained cavatelli and broccoli to the skillet and toss to coat in the garlic oil.
  6. Pour in a splash of the reserved cooking water to create a light sauce, stirring to combine.
  7. Season with red pepper flakes, salt, and freshly ground black pepper; toss and heat through.
  8. Serve hot, topped with freshly grated Parmesan cheese.

Notes

For extra flavor, finish with a squeeze of lemon juice before serving.