Ingredients
500 g cavatelli pasta
3 cups broccoli florets
1.5 cups chicken broth (or vegetable broth for vegetarian version)
3 cloves garlic, minced
4 tbsp extra virgin olive oil
0.5 cup Pecorino Romano cheese, freshly grated
0.5 tsp red pepper flakes
Pinch of salt
Pinch of black pepper
Instructions
- Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté until lightly golden, about 1 minute.
- Add broccoli florets, red pepper flakes, salt, and pepper. Stir for 2–3 minutes to coat the broccoli in the garlicky oil.
- Pour in chicken broth and simmer for 5–6 minutes until the broccoli is tender but not mushy. Set aside while cooking the pasta.
- Bring a large pot of salted water to a boil. Add cavatelli and cook until tender—about 5–8 minutes for fresh or 15 minutes for dried pasta. Drain.
- Transfer the cooked cavatelli directly to the saucepan with broccoli. Toss to combine and absorb the sauce.
- Sprinkle in grated Pecorino Romano and cook for 1 minute over low heat until the cheese melts and coats the pasta evenly.
- Serve immediately with extra Pecorino Romano and a drizzle of olive oil if desired.
Notes
For added depth, sauté 2 anchovy fillets with the garlic until dissolved.
Substitute chicken broth with vegetable broth for a vegetarian option.
Add cooked Italian sausage or white beans for extra protein.
A squeeze of lemon juice before serving adds brightness.
Use frozen broccoli if fresh isn’t available—just thaw and drain before use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 460
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 15 mg
