Language Selection

Get healthy now with MedBeds!
Click here to book your session

Protect your whole family with Orgo-Life® Quantum MedBed Energy Technology® devices.

Advertising by Adpathway

A Simple Broccoli Pasta for Busy Nights

2 months ago 56

PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY

Orgo-Life the new way to the future

Advertising by Adpathway

This Cavatelli and Broccoli is a classic Italian-style pasta that’s quick, comforting, and made with everyday ingredients. With one pot and one skillet, it’s ready in about 20 minutes.

top view of Cavatelli and Broccoli on a plate

This post may contain affiliate links. Please read our disclosure policy.

Flavor: A garlicky olive oil coats tender-crisp broccoli and pasta, with a pinch of heat and salty Parmesan.
Swaps: Any medium pasta works, Pecorino can replace Parmesan, and frozen broccoli (thawed and chopped) can replace fresh.
Serving Suggestions: This dish is perfect with homemade garlic bread and a quick Italian-style salad.

Olive oil , cavatelli pasta , parmesan , red pepper flakes , garlic , broccoli , salt and pepper with labels to make Cavatelli and Broccoli

Prep Your Ingredients

Cavatelli Pasta: The Cavatelli ridges hold onto oil and cheese. Swap it with shells, rotini, penne, or orecchiette.
Broccoli Florets: Chop finely so it mixes through the pasta. If using frozen, make sure to thaw and pat it dry. To thaw quickly, rinse under warm water in a colander.
Olive Oil: This is the base of the sauce, so use an extra-virgin one and add a final drizzle at the end.
Garlic: Add after broccoli softens so it turns fragrant, and doesn’t scorch.
Red Pepper Flakes: Easy to adjust the heat level at the table, so it’s best to use less, not more, unless you know everyone wants it spicy.
Parmesan: Freshly grated melts more smoothly. Swap with Pecorino Romano for a sharper bite or opt for pre-grated Parmesan in a pinch.

cooking broccoli to make Cavatelli and Broccoli

adding parmesan pan to make Cavatelli and Broccoli

How to Make Cavatelli and Broccoli

Cook the pasta al dente. Reserve 1 cup of pasta water, then drain (do not rinse).
Sauté broccoli in olive oil, then add garlic and red pepper flakes and cook until fragrant.
Toss in pasta and Parmesan, adding pasta water a splash at a time until coated. Season and serve.

Chop broccoli quite small so it blends into the pasta and clings to every forkful.
Save more pasta water than you think you need, then add it a splash at a time.
If the pasta looks dry after tossing, add pasta water first, then a small drizzle of olive oil if needed.
Frozen broccoli works best when thawed and patted dry. Sauté it a bit longer to cook off any moisture.
For a deeper flavor, let broccoli get a few browned edges before adding the garlic. You may need slightly higher heat.
Add leftover chicken, cooked sausage, or shrimp for a high-protein version.

Cavatelli and Broccoli with parmesan and red pepper flakes

Storing and Reheating Leftovers

Refrigerate: Cool and store in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of water or broth, stirring until hot. Add Parmesan at the end.
Freeze: Not ideal since broccoli softens after thawing, but it can be frozen for up to 2 months. Thaw in the fridge and reheat gently with a splash of water.

Weeknight Pasta Recipes Made Easy

Did you make this Cavatelli and Broccoli recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

▢ 1 pound cavatelli pasta or other medium pasta
▢ 4 cups broccoli florets
▢ 2 tablespoons olive oil
▢ 4 cloves garlic minced
▢ ½ teaspoon salt or more to taste
▢ ¼ teaspoon red pepper flakes
▢ ¼ cup shredded Parmesan cheese more to taste

Bring a large pot of salted water to a boil. Add the cavatelli, cooking according to package directions until al dente. Reserve 1 cup pasta water and drain well. Do not rinse.
Meanwhile, finely chop the broccoli florets.
Heat olive oil in a large skillet over medium heat. Add the broccoli and cook 3 to 4 minutes or until it starts to soften. Add the garlic and red pepper flakes. Cook 3 minutes more.
Add drained cavatelli to the skillet and toss. Add the parmesan cheese and toss well to coat, adding pasta water as needed. Season with salt to taste.
Garnish with additional parmesan to taste.

Fresh broccoli is best, but if using frozen broccoli, defrost it in a colander under warm water, drain well, and chop.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Lunch, Main Course, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

cheesy Cavatelli and Broccoli in a bowl and close up with a title

rich and buttery Cavatelli and Broccoli with writing

savory and garlicky Cavatelli and Broccoli with writing

plated Cavatelli and Broccoli with a title

Recipes You’ll Love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly