I got this Cavatelli and Broccoli recipe from a friend of mine whose Italian cooking is second to none. It’s one of my favorite vegetarian dinners. It is very easy to make, and the only tip I have is to make sure to use fresh broccoli! It really just isn’t the same without that crisp texture that frozen broccoli lacks. This serves about 4 people as a main dish, more if you serve it as a side.
Cavatelli and Broccoli
- 2 average-size broccoli crowns, cut into bite-size florets
- 2 cloves of garlic, minced
- 1 bag of frozen ricotta cavatelli (located the frozen pasta section of the grocery store)
- 2 tablespoons olive oil
- Salt and pepper
- 1/4 cup grated parmesan cheese
Bring a large pot of water to a boil.
In the mean time, put the olive oil into a medium sized skillet over medium-high heat. Add the garlic when the oil is heated and saute until lightly browned. Add the broccoli florets to the skillet and saute until the broccoli becomes a brighter shade of green, about 5 minutes.
When the pot of water comes to a boil, add the frozen cavatelli straight from the freezer to the water. These cook really fast – once water returns to a boil, let cook for 1-2 minutes then drain.
Mix the cavatelli into the skillet with the broccoli. Sprinkle the parmesan cheese over the cavatelli and broccoli and serve!