Cavatelli and Broccoli Pasta

Cavatelli and Broccoli Pasta

Description: This classic Italian dish combines tender cavatelli pasta with blanched broccoli florets sautéed in garlic and olive oil, finished with Parmesan cheese and red pepper flakes for a simple yet flavorful meal. Ready in under 30 minutes, it’s a perfect quick dinner with fresh, wholesome ingredients.

Ingredients

• 1 lb (450g) cavatelli pasta
• 1 large head of broccoli, cut into small florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground pepper, to taste
• ¼ cup fresh parsley, chopped
• ½ cup grated Parmesan cheese (plus extra for serving)

Directions

1. Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until tender-crisp; remove and set aside.
2. Add cavatelli pasta to the boiling water and cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
4. Add the blanched broccoli to the skillet; season with salt and pepper, sauté for 3-4 minutes.
5. Add cooked pasta and reserved pasta water to the skillet. Toss everything together, cooking for 2-3 minutes until heated through and sauce slightly thickened.
6. Stir in chopped parsley and Parmesan cheese. Adjust seasoning as needed.
7. Serve hot, topped with extra Parmesan cheese.