Cavatelli with Sauted Broccoli and Garlic
Recipe adapted from Aunt Fannie
- Difficulty: Simple
- Makes: 4 to 6 servings
- Nutrition Per Serving: Based on 1 of 6 servings: 374 calories, 10 g total fat, 1 g saturated fat, 59 g carbs, 2 g fiber, 2 g sugar, 11 g protein, 1 mg cholesterol, 414 mg sodium.
- Total Time: 22 minutes
- Preparation: 10 minutes
- Cooking: 12 minutes
- 4 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 2 to 3 cups broccoli florets, or as preferred
- Salt to taste
- 1/2 teaspoon crushed red pepper flakes, or as desired
- 1 1/2 cups chicken broth (canned or homemade)
- 1 pound cavatelli pasta, prepared according to package instructions
- Freshly grated Locatelli pecorino Romano cheese
Instructions:
- Heat olive oil in a saucepan over medium heat. Add minced garlic and stir frequently until it turns light golden.
- Toss in broccoli florets, a pinch of salt, and red pepper flakes. Saut for 2 minutes to infuse bold flavors.
- Pour in chicken broth, bring to a simmer, and cook 5 minutes until broccoli tenderizes and sauce thickens deliciously.
- Meanwhile, cook cavatelli per package directions. Drain well and add straight to the saucepan.
- Toss pasta with the vibrant broccoli sauce until perfectly coated. Serve on plates, topped with generous freshly grated pecorino Romano for an irresistible finish.
Whip up this easy, flavor-packed dish tonightcrispy garlic, tender broccoli, and cheesy cavatelli will have everyone at the table craving seconds!
