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Cavatelli and Broccoli

Cavatelli and Broccoli

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
linda m

linda m

This is quick meal to make. Serve with garlic bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
  2. Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
  3. Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
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Reviews

AmberLeigh
139

AmberLeigh

1/31/2007

This is a very good dish if you make it the right way. I think other members have commented on this, but i'll reiterate. You have to put (depending on how much you make, I usually make it with 2 bags of cavatellis) about a regular coffee mug size amount of the salted pasta water into the broccoli pan, then drain the pasta, then put the pasta into the pan with the broccoli and let it cook for a few more minutes. I guarantee this will make it taste a whole lot better, since when the cavatelli's cook in the broccoli for a bit they soak up the flavor. Hope this helps!

MILLIE CROSS
101

MILLIE CROSS

6/23/2004

I agree with majority.. Bland... secret is salt. This is an old Italian dish called Aglio e Olio. This was what they made when pantry was bare and on Fridays when Catholics couldn't eat meat. My Italians friends told me you have to add at least 1/4 cup of salt in pasta water to infuse it into pasta.. and believe me you would never know that's how much you put in but the flavor will be there and most of that is going done the drain with our water. Other than that it was tasty. I decreased the red pepper flakes to 1/4 tsp and put in with garlic and oil to get the full effect of the pepper.

naples34102
68

naples34102

11/7/2008

Yum--the flavors I grew up with! With no heavy sauces or seasonings, this is simple, fresh and just plain delicious. I didn't measure, just used "a little of this and a little of that" to suit my tastes. While I served this with roast chicken, I could have eaten this all by itself.

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