cavatelli and broccoli recipe
- The Best cavatelli and broccoli recipe
- Cavatelli with Roasted Broccoli and Garlic Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Cavatelli with Roasted Broccoli and Garlic Sauce Works
- ❓ Frequently Asked Questions About Cavatelli with Roasted Broccoli and Garlic Sauce
The Best cavatelli and broccoli recipe
The best part is how adaptable it is. You can toss in some garlic, olive oil, and a sprinkle of Parmesan, or add in a little red pepper flakes for a little kick. It’s the kind of dish that feels like a little treat but still fits into a balanced meal. And because it’s quick to prepare, it’s perfect for busy mornings or lazy Sundays when you want something warm and flavorful without spending hours in the kitchen. Plus, the health benefits are pretty solid—whole wheat pasta means more fiber, and broccoli is packed with vitamins and antioxidants. It’s a no-fuss way to eat well without overcomplicating things. My family loves it because it’s always delicious, and it’s something we can make from scratch whenever we want, no store-bought shortcuts needed.
Cavatelli with Roasted Broccoli and Garlic Sauce
A simple, comforting dish featuring homemade cavatelli pasta paired with tender roasted broccoli and a rich garlic tomato sauce. Perfect for a weeknight meal with minimal effort.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/4 cup water
- 1 tsp salt
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 2 cups broccoli florets
- 1 tbsp olive oil
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil and a pinch of salt, then spread on a baking sheet. Roast for 15–20 minutes until crisp-tender. -
2
In a bowl, combine flour and salt. Make a well in the center and add the egg and water. Mix until a soft dough forms. Knead for 5 minutes until smooth and elastic. -
3
Roll the dough thin (about 1/8-inch thick) using a pasta machine or a rolling pin. Cut into 1-inch-wide strips to form cavatelli. -
4
While broccoli roasts, heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes. -
5
Boil a large pot of salted water. Cook cavatelli for 2–3 minutes until al dente. Reserve 1 cup pasta water before draining. -
6
Toss cooked cavatelli with the garlic sauce, adding pasta water as needed to loosen the sauce. Serve immediately with roasted broccoli.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Baking sheet
- Pasta machine or rolling pin
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cavatelli with Roasted Broccoli and Garlic Sauce Works
❓ Frequently Asked Questions About Cavatelli with Roasted Broccoli and Garlic Sauce
What is the best way to ensure my cavatelli don’t stick together while cooking?
Use a bit of pasta water to gently loosen them with a fork before plating. If they’re still clinging, toss them in a bowl of cold water for a minute before draining.
Can I substitute broccoli florets for other vegetables in this recipe?
Yes, you can swap broccoli for other firm vegetables like cauliflower, green beans, or even zucchini, though the texture may vary slightly. Just adjust the cooking time to ensure everything is tender.
How can I make this dish gluten-free?
Use certified gluten-free cavatelli pasta and ensure all other ingredients—like the olive oil or salt—are also gluten-free. Avoid cross-contamination if preparing in a shared kitchen.
What’s the ideal serving size for this dish?
A standard serving is about 2–3 pieces of cavatelli per person, depending on portion size. For a crowd, plan for 4–5 pieces per adult and 3 per child.
Can I prepare the cavatelli ahead of time and reheat?
Yes, you can cook the cavatelli in advance and store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of pasta water until warm and tender.
