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If you're into pasta that's ever-so-lightly coated in garlicky, spicy, slightly creamy, and totally cheese sauce, and then studded with crisp veggies, then you will be very into our Cavatelli and Broccoli. This super easy minimal-ingredient pasta is perfect for busy weeknights, and is also a great way to get your kiddos to eat their veggies. 
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Cavatelli and Broccoli

If you're into pasta that's ever-so-lightly coated in garlicky, spicy, slightly creamy, and totally cheese sauce, and then studded with crisp veggies, then you will be very into our Cavatelli and Broccoli. This super easy minimal-ingredient pasta is perfect for busy weeknights, and is also a great way to get your kiddos to eat their veggies. 
 
Course Main Course
Cuisine Italian
Keyword cavatelli and broccoli, cavatelli with broccolo, pasta with broccoli, garlic pasta
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 490kcal
Author Nicole
Cost $12

Equipment

  • Large skillet
  • stock pot

Ingredients

  • 2 tbsp olive oil
  • 12 oz broccoli florets
  • 1 1/2 tsp salt, divided
  • 7 large garlic cloves, sliced
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 3/4 lb dried cavatelli
  • 1/2 cup grated parmesan cheese
  • 1/2 cup pasta water
  • red pepper flakes

Instructions

  • Bring a large pot of water to a rolling boil. Season with salt. It should taste almost as salty as sea water.
  • Heat a large saute pan over a medium-high heat. Add olive oil. Once the oil is hot, add the broccoli and 1/2 teaspoon salt. Saute 3-4 minutes and then add garlic. Continue to saute for 1 minute.
  • Drop pasta into water. Stir. Cook until aldente, about 10 minutes.
  • While the pasta cooks, add wine to broccoli and garlic. Simmer until slightly reduced, about 2 minutes. Pour in chicken stock and another 1/2 teaspoon salt. Cover and cook on low while the pasta cooks. If the broccoli starts too get soft, remove from the heat. You want the broccoli to be soft, but still have a bite.
  • Once the pasta is aldente, use a sieve or slotted spoon to transfer the pasta to the broccoli, wine and chicken stock. Toss pasta with sauce and broccoli. Reserve pasta water.
  • Sprinkle grated parmesan cheese on top of the pasta along with red pepper flakes and 1/2 cup of the reserved pasta water, and remaining salt. Toss until coated. You should have a very light creamy sauce. If it seems dry, add a little bit of pasta water at a time until you reach desired consistency. Add more cheese if desired. Season to taste with salt and pepper.
  • Garnish with lots of freshly grated parmesan cheese.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 71g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1108mg | Potassium: 521mg | Fiber: 5g | Sugar: 4g | Vitamin A: 638IU | Vitamin C: 76mg | Calcium: 199mg | Iron: 2mg