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Cavatelli and Broccoli

See how to make healthy, quick-and-easy broccoli and pasta. See more

READY IN 35 mins

Cavatelli and Broccoli

Read Reviews (85)

"This is quick meal to make. Serve with garlic bread." — linda m

Ingredients Edit and Save

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Types of Cooking Oil

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Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 12 servings Change Servings

3 heads fresh broccoli, cut into florets
1/2 cup olive oil
3 cloves garlic, minced
1 1/2 pounds cavatelli pasta

1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

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Directions

In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
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.
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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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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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!

—AmberLeigh

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Most Helpful Critical Review

Jul 16, 2010

If you make this as written you will be disappointed as it will essentially be plain pasta with broccoli and garlic. Definitely follow the advice of others and heavily salt your pasta water and add a ladelful or 2 to the mix when combining the broccoli and pasta. A pat of butter adds a little richness, definitely use more parmesan too! With the changes you'll have a nice quick and easy weeknight pasta dish.

—JENNYLYN1

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121 Ratings

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Jun 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.

—MILLIE CROSS

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Nov 07, 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.

—naples34102

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Apr 12, 2004

This IS sort of bland, but I cooked the pasta in chicken broth and added the broccoli to that the last few minutes, then added the garlic and sauteed the whole concoction before adding Romano Parmesan and red pepper. For some reason, I could not stop eating this, so-- bland or not, I thought it was pretty good!! The cheese and red pepper really add something. Plus it is sooooo simple...I will make again.

—LILSPINSTER

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Aug 06, 2009

This is so simple and so delicious and makes a great side dish. I did about a third of the recipe (1/2 lb. of pasta) and used a steam in bag of broccoli. I tossed everything together and topped it with parmesan cheese. It could have been a meal all in itself.

—Jillian

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Jan 09, 2007

i make cavatelli aglio e olio all the time. My recipe calls for salted pasta water, sliced black olives, anchovies and more garlic than this does. Made this recipe, and was a tad bland for me- but some people may like less oomph than I do. With my additions, I'd give it five stars- but as is, it's a four.

—SWEETCOOKIEBEE

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Feb 02, 2011

I agree with most... I use extra salt in the water when cooking the cavatelli (I use a large palm full) which will give the dish flavor. I cook the pepper flakes in with the garlic and oil to infuse the flavor into the oil. I also add extra parmesan because we love it that way! Great easy recipe.

—joannneb

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Nutrition

Calories
317 kcal
16%

Carbohydrates
47.6 g
15%

Cholesterol
< 1 mg
< 1%

Fat
10.3 g
16%

Fiber
3.8 g
15%

Protein
10.2 g
20%

Sodium
234 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cavatelli and Broccoli

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 317
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 1.7g 8 %
Cholesterol < 1mg < 1 %
Sodium 234mg 9 %
Potassium 326mg 9 %
Total Carbohydrates 47.6g 15 %
Dietary Fiber 3.8g 15 %
Protein 10.2g 20 %
Sugars 3.7g
Vitamin A 11 %
Vitamin C 112 %
Calcium 7 %
Iron 25 %
** Thiamin 5 %
Niacin 31 %
** Vitamin B6 9 %
Magnesium 17 %
Folate 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.