LC Pantry Supper Note
When you just can’t bring yourself to go to the grocery store, this ridiculously quick, easy, and family-friendly cavatelli with broccoli recipe is what you want. Actually, it’s what you need. You can fancy it up a little however you choose, time and patience and ingredients permitting, whether that mesa dicing up that tomato on the counter and tossing it in at the last minute or taking a moment to chop and sauté some garlic or maybe rip up some fresh basil from the garden.
Cavatelli with Broccoli
- Quick Glance
- 10 M
- 25 M
- Serves 4 to 6
Cook the pasta and broccoli in large, separate pots of boiling salted water until al dente, about 10 minutes for dried pasta and about 4 minutes for the broccoli. (Alternatively, you can just use a single pot of boiling water, cooking the pasta and the broccoli sequentially using the same water.) Drain and dump both the pasta and broccoli in a large serving bowl, reserving the water for making vegetable soup.
Drizzle the pasta and broccoli with oil, season with a pinch salt and plenty of pepper, and toss well. Sprinkle with Parmesan and taste. If necessary, add more salt. Serve immediately.
Recipe Testers' Reviews
This cavatelli with broccoli recipe is my kind of comfort food, any time of year—simple, delicious, uncomplicated, friendly, and easily adaptable to what’s on hand. I made the recipe as written, but other vegetables could easily be substituted or added. I immediately think of asparagus, cauliflower, broccoli rabe, spinach, arugula—all steamable, just like the broccoli. Many herbs and/or spices could be added, individually or in combination, including basil, oregano, pepper flakes, to name just a few. And the shape of the pasta could be almost anything, including the obvious substitution of something easier to find, such as penne or orecchiette. It could be further embellished with a sprinkling of pine nuts, for example. But does it need anything beyond the broccoli, olive oil, salt, pepper, and Parmesan? Nope! It's plain, simple, and delicious in that simplicity. Because it's so simple, I was especially careful to choose an excellent quality cheese, which really added to the dish. After generously salting and peppering, the cheese added the final touch. I used store-bought cavatelli. One word of caution: the pasta will need a healthy amount of olive oil, salt, and black pepper. Add all the oil and black pepper it calls for. Be a little careful about the salt because the cheese is salty. You can always salt more after sprinkling on the cheese. And this simple peasant-y dish also seemed amenable to not just the pretty florets, but also the stems, sliced thinly enough that they cooked evenly alongside the prettier florets. This is a keeper no matter how it’s served, left plain and simple or dressed up a bit. Keep it in mind when you’re stumped about what's for dinner or short on prep time!
I had to make this cavatelli with broccoli recipe soon after I saw it. Simple ingredients made for a quick and easy dinner tonight. I used penne, which I had on hand, and sweet baby broccoli and it was just perfect. I used the pasta water to boil my broccoli and it worked great. I will definitely be making this again—what a delicious and healthy meal. I've always wanted to try the cooking technique for the Chivalade sausage recipe on the site and I cooked up a few spicy Italian sausages with a nice sear and then sliced them and added them to my final dish. OK, out went the healthy, but it was divine!