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Cavatelli and Broccoli
Cavatelli and Broccoli
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cavatelli pasta and tender broccoli florets sautéed in garlic-infused olive oil, mixed with hot pasta, red pepper flakes, and Parmesan cheese.
Ingredients:
  • 3 heads fresh broccoli, cut into florets
  • 1.5 pounds cavatelli pasta
  • 0.5 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:
  • 1. Boil a large pot of water. 2. Blanch broccoli in the boiling water for 5 minutes. 3. Transfer broccoli to a bowl using a slotted spoon and reserve.
  • Season the pot of boiling water with salt. Cook the cavatelli until al dente, about 8 to 10 minutes. Drain and set aside.
  • In a large skillet over medium heat, heat olive oil and sauté garlic until lightly golden, being cautious not to burn. Add broccoli and cook for about 10 minutes, stirring occasionally, until tender yet still crisp.
  • Combine the cooked cavatelli with the broccoli mixture in the skillet, ensuring everything is well-coated and heated. Season with salt and hot pepper flakes. Garnish with Parmesan cheese before serving.

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