Cavatelli and Broccoli
Tender broccoli florets are briefly blanched, then sautéed with plenty of garlic and olive oil before being tossed with hot cavatelli. A sprinkle of red pepper flakes adds gentle heat, while Parmesan lends a savory finish. Cavatelli and Broccoli is a bright, weeknight-friendly pasta that works as a satisfying dinner or a hearty side.
- Prep10 mins
- Cook25 mins
- Serves12
- DifficultyEasy
- 1
Bring a large pot of water to a boil. Cook the broccoli in the boiling water for about 5 minutes. Using a slotted spoon, transfer the broccoli to a large bowl and set aside.
- 2
Season the boiling water in the same pot with salt. Cook the cavatelli in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- 3
Heat the olive oil in a large skillet over medium heat. Sauté the garlic in the hot oil until lightly golden, being careful not to let it burn. Add the broccoli and cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
- 4
Add the cooked cavatelli to the skillet and toss well with the broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.
- Calories 242.84 kcal Moderate
- Protein 7.71 g Moderate
- Carbs 33.49 g Moderate
- Total Fat 9.74 g Moderate
- Saturated Fat 1.56 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 5.45 mg Low Source
- Sodium 70.2 mg Low Source
- Fiber 4.57 g Moderate
- Sugar 3.04 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 189.71 mg Moderate
- Iron 2.29 mg Moderate
- Potassium 482.51 mg Moderate
- Vitamin A 47.56 mcg_rae Low Source
- Vitamin C 148.4 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten