This Cavatelli and Broccoli is a classic Italian-style pasta that’s quick, comforting, and made with everyday ingredients. With one pot and one skillet, it’s ready in about 20 minutes.
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Holly’s Recipe Highlights
Flavor: A garlicky olive oil coats tender-crisp broccoli and pasta, with a pinch of heat and salty Parmesan.
Swaps: Any medium pasta works, Pecorino can replace Parmesan, and frozen broccoli (thawed and chopped) can replace fresh.
Cavatelli Pasta: The Cavatelli ridges hold onto oil and cheese. Swap it with shells, rotini, penne, or orecchiette.
Broccoli Florets: Chop finely so it mixes through the pasta. If using frozen, make sure to thaw and pat it dry. To thaw quickly, rinse under warm water in a colander.
Olive Oil: This is the base of the sauce, so use an extra-virgin one and add a final drizzle at the end.
Garlic: Add after broccoli softens so it turns fragrant, and doesn’t scorch.
Red Pepper Flakes: Easy to adjust the heat level at the table, so it’s best to use less, not more, unless you know everyone wants it spicy.
Parmesan: Freshly grated melts more smoothly. Swap with Pecorino Romano for a sharper bite or opt for pre-grated Parmesan in a pinch.
How to Make Cavatelli and Broccoli
Cook the pasta al dente. Reserve 1 cup ofpasta water, then drain (do not rinse).
Sauté broccoli in olive oil, then add garlic and red pepper flakes and cook until fragrant.
Toss in pasta and Parmesan, adding pasta water a splash at a time until coated. Season and serve.
Holly’s Tips for the Best Flavor
Chop broccoli quite small so it blends into the pasta and clings to every forkful.
Save more pasta water than you think you need, then add it a splash at a time.
If the pasta looks dry after tossing, add pasta water first, then a small drizzle of olive oil if needed.
Frozen broccoli works best when thawed and patted dry. Sauté it a bit longer to cook off any moisture.
For a deeper flavor, let broccoli get a few browned edges before adding the garlic. You may need slightly higher heat.
Add leftover chicken, cooked sausage, or shrimp for a high-protein version.
Storing and Reheating Leftovers
Refrigerate: Cool and store in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of water or broth, stirring until hot. Add Parmesan at the end.
Freeze: Not ideal since broccoli softens after thawing, but it can be frozen for up to 2 months. Thaw in the fridge and reheat gently with a splash of water.
Bring a large pot of salted water to a boil. Add the cavatelli, cooking according to package directions until al dente. Reserve 1 cup pasta water and drain well. Do not rinse.
Meanwhile, finely chop the broccoli florets.
Heat olive oil in a large skillet over medium heat. Add the broccoli and cook 3 to 4 minutes or until it starts to soften. Add the garlic and red pepper flakes. Cook 3 minutes more.
Add drained cavatelli to the skillet and toss. Add the parmesan cheese and toss well to coat, adding pasta water as needed. Season with salt to taste.
Garnish with additional parmesan to taste.
Notes
Fresh broccoli is best, but if using frozen broccoli, defrost it in a colander under warm water, drain well, and chop.
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
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Course Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine American
