Quick & Easy Cavatelli and Broccoli

Quick & Easy Cavatelli and Broccoli

5 from 1 vote

A simple, healthy, and delicious Italian pasta dish with chewy cavatelli, vibrant broccoli, garlic, and olive oil. Perfect for weeknight dinners or family meals, with options for vegan, creamy, or protein-packed variations.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

400 g cavatelli pasta fresh or dried
300 g broccoli florets
3 cloves garlic minced
3 tbsp extra virgin olive oil
Salt and black pepper to taste
Red chili flakes optional
¼ cup grated Parmesan cheese
Fresh parsley or basil for garnish
Optional: lemon zest pine nuts, cooked sausage or chicken

Equipment

Large pot for boiling pasta
Medium skillet or sauté pan
Knife and cutting board
Colander (for draining pasta)
Wooden spoon or tongs for tossing
Measuring cups and spoons

Method

Prepare Broccoli: Wash and chop broccoli into florets. Blanch in salted boiling water for 2–3 minutes, then drain and set aside.
Cook Pasta: Boil salted water and cook cavatelli until al dente (fresh: 3–5 min, dried: 8–10 min). Reserve ½ cup pasta water.
Make Sauce: Heat olive oil in a skillet. Sauté garlic until fragrant (~1 min). Add chili flakes or optional ingredients.
Combine Pasta and Broccoli: Add pasta and broccoli to the skillet. Pour reserved pasta water gradually and toss to coat. Adjust seasoning with salt and pepper.
Serve: Top with Parmesan, fresh herbs, lemon zest, or toasted pine nuts. Serve immediately.

Notes

Cooking Tip: Don’t overcook broccoli—it should remain slightly crisp.
Variations: Add cream for a richer sauce, protein like sausage or chicken, or make vegan with nutritional yeast instead of cheese.
Storage: Refrigerate in an airtight container for 2–3 days or freeze for up to 1 month. Reheat gently with a splash of water.
Serving Suggestion: Pair with a crisp white wine or a simple green salad for a complete meal.