Delicious Cavatelli and Broccoli Recipe – Quick and Easy Meal
Cavatelli and Broccoli is a classic Italian dish that’s both simple and flavorful. This quick meal, paired perfectly with garlic bread, is a staple for busy weeknights. With just a few ingredients and minimal prep time, you can have a delicious, healthy dish on the table in under 35 minutes.
The Best Cavatelli and Broccoli Recipe
Notes on Ingredients
- Broccoli: Fresh broccoli florets are the star of this dish, providing a delightful crunch and vibrant green color.
- Cavatelli Pasta: This unique pasta shape is ideal for holding onto the sauce and flavors of the dish.
- Olive Oil: Use a good quality olive oil for the best flavor.
- Garlic: Fresh minced garlic adds a wonderful aroma and depth of flavor.
- Salt: Enhances all the natural flavors of the ingredients.
- Crushed Red Pepper Flakes: Adds a subtle kick of heat.
- Parmesan Cheese: Grated Parmesan provides a perfect finish with its nutty, salty taste.
How to Make Cavatelli and Broccoli
- Prepare the Broccoli: Bring a large pot of water to a boil. Cook broccoli florets for about 5 minutes, then remove with a slotted spoon and set aside.
- Cook the Pasta: In the same boiling water, season with salt and cook the cavatelli until tender yet firm, about 8-10 minutes. Drain and set aside.
- Sauté the Garlic: Heat olive oil in a large skillet over medium heat. Sauté minced garlic until lightly golden, being careful not to burn it.
- Combine Broccoli and Pasta: Add the broccoli to the skillet, cooking until tender yet crisp, about 10 minutes. Add the cooked cavatelli and toss well with the broccoli mixture until warmed through. Season with salt and crushed red pepper flakes.
- Serve: Transfer to a serving dish and top with grated Parmesan cheese.
How to Serve Cavatelli and Broccoli
This dish is best served hot, straight from the skillet. Pair it with a side of garlic bread for a complete meal. A light sprinkle of extra Parmesan cheese and a dash of crushed red pepper flakes can add an extra touch of flavor.
How to Store Cavatelli and Broccoli
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. You may need to add a little extra olive oil to keep it from drying out.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 307.9 kcal | 15% |
| Total Fat | 10.73 g | 15% |
| Carbs | 44.24 g | 17% |
| Sugars | 1.93 g | 2% |
| Protein | 8.48 g | 17% |
| Sodium | 217.41 mg | 11% |
| Fiber | 2.47 g | 9% |
| Saturated Fat | 1.64 g | 8% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 7.11 g | – |
| Polyunsaturated Fat | 1.35 g | – |
| Cholesterol | 0.71 mg | 0% |
| Calcium | 36.85 mg | 5% |
| Magnesium | 35.68 mg | 10% |
| Potassium | 206.64 mg | 6% |
| Iron | 2.13 mg | 15% |
| Zinc | 0.93 mg | 9% |
| Phosphorus | 131.01 mg | 19% |
| Vitamin A | 56.61 mcg | 7% |
| Vitamin C | 20.94 mg | 26% |
| Thiamin B1 | 0.52 mg | 48% |
| Riboflavin B2 | 0.26 mg | 19% |
| Niacin B3 | 4.24 mg | 26% |
| Vitamin B6 | 0.13 mg | 9% |
| Folic Acid B9 | 236.38 mcg | 118% |
| Vitamin B12 | 0.01 mcg | 1% |
| Vitamin D | 0.01 mcg | 0% |
| Vitamin E | 1.61 mg | 13% |
| Vitamin K | 29.38 mcg | 39% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Cavatelli and Broccoli
Can I use frozen broccoli?
Yes, frozen broccoli can be used. Just be sure to thaw and drain it well before cooking.
What can I substitute for cavatelli pasta?
Any short pasta, such as orecchiette or penne, can be used as a substitute.
Is this dish vegan?
The recipe is vegetarian as written. To make it vegan, simply omit the Parmesan cheese or use a vegan alternative.
Can I add other vegetables?
Absolutely! This recipe is versatile, so feel free to add other vegetables like cherry tomatoes or bell peppers.
The Best Cavatelli and Broccoli Recipe
Ingredients
- 3 heads fresh broccoli cut into florets
- 1 ½ pounds cavatelli pasta
- ½ cup olive oil
- 3 cloves garlic minced
- 1 teaspoon salt or more to taste
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside.
- Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
- Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.
Enjoy this delicious and easy Cavatelli and Broccoli recipe, perfect for any occasion!
