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Cavatelli and Broccoli

"This is quick meal to make. Serve with garlic bread."
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35 m servings 317 cals
Original recipe yields 12 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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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Read all reviews 102
  1. 146 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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Most positive
Least positive

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...

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...

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 sui...

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 Pa...

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 toppe...

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- b...

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 ...

My Mom made this often growing up....she always added bacon...cook it first and then saute your garlic ...add blanched broccoli and mix in the cooked pasta let flavors combine....excellent combo

I have been making this for years... to make it even simplier-blanch the broccoli in salted water and remove with a slotted spoon-then cook your pasta in the same water. Adds more taste to the ...