Cavatelli with Broccoli

This Cavatelli with Broccoli is flavorful, creamy, and delicious.  It’s the sort of satisfying meal you want after a long day.

It’s so good, you’ll forget that it’s meatless.

This is the kind of meal you would expect in an Italian restaurant.

Cavatelli Pasta: What is Cavatelli?

Said to be the oldest kind of pasta in Italy, Cavatelli are small hollowed-shaped pasta dumplings traditionally made with durum wheat semolina.

You can make it yourself or buy it fresh or dried.

Ingredients for Cavatelli with Broccoli

• At least a pound of Cavatelli Pasta (fresh or dried)
• 1 lb to 1.5 lb Broccoli Florets
• 3 tablespoons light olive oil or extra virgin olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt, plus 2 teaspoons salt to season the water
• 1/2 teaspoon onion powder
• pinch of black pepper
• pinch of red chili flakes
• 5 tablespoons mascarpone cheese
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese, plus extra to serve

How to make Cavatelli Pasta with Broccoli

• Bring a pot of water to a low boil.  Add 2 teaspoons of salt and the broccoli.  Cook for 6 to 7 minutes.  With a slotted spoon, remove the broccoli and set aside on a plate.  Do not discard the broccoli water.  You will use it to cook the pasta.

• In a large pan or casserole dish, add the oil and garlic.  Cook for 1 minute on low-medium heat.
• Add the broccoli, along with the 1/2 teaspoon salt, onion powder, pepper, and red chili flakes.  Cook for about 2 minutes.
• Pour in 1 cup of the broccoli water, and cook for about 7 to 8 minutes.  Set aside until the pasta in done and ready to be incorporated with the broccoli.
• In the meantime, bring the broccoli water back to a boil.  Add the cavatelli pasta to the broccoli water and cook according to the manufacturer’s directions.  The pasta will float to the top when it is done.

• Before draining the pasta, reserve one cup of the starchy pasta water.
• Transfer the cavatelli to the broccoli pan.  Pour in 1/2 cup of the pasta water.  Use the rest only if the finished dish look dry.
• Stir in the the mascarpone cheese.  This will give the pasta an extra creaminess.
• Lastly, stir in and top with the Pecorino Romano and Parmesan.

I like to put extra parmesan cheese on top.

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Cavatelli with Broccoli

Cavatelli are small hollowed-shaped pasta dumplings traditionally made with durum wheat. This Cavatelli with Broccoli is a meatless meal. This Cavatelli with Broccoli is flavorful, creamy, and delicious.  It's the sort of satisfying meal you want after a long day.  It's so good, you'll forget that it's meatless.

Course Appetizer, Main Course, Side Dish

Cuisine Italian, Mediterranean

Keyword Pasta

Ingredients

• At least a pound of Cavatelli Pasta fresh or dried
• 1 lb to 1.5 lb Broccoli Florets
• 3 tablespoons light olive oil or extra virgin olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt plus 2 teaspoons salt to season the water
• 1/2 teaspoon onion powder
• pinch of black pepper
• pinch of red chili flakes
• 5 tablespoons mascarpone cheese
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese plus extra to serve

Instructions

1. Bring a pot of water to a low boil.  Add 2 teaspoons of salt and the broccoli.  Cook for 6 to 7 minutes.  With a slotted spoon, remove the broccoli and set aside on a plate.  Do not discard the broccoli water.  You will use it to cook the pasta.
2. In a large pan or casserole dish, add the oil and garlic.  Cook for 1 minute on low-medium heat.
3. Add the broccoli, along with the 1/2 teaspoon salt, onion powder, pepper, and red chili flakes.  Cook for about 2 minutes.
4. Pour in 1 cup of the broccoli water, and cook for about 7 to 8 minutes.  Set aside until the pasta in done and ready to be incorporated with the broccoli.
5. In the meantime, bring the broccoli water back to a boil.  Add the cavatelli pasta to the broccoli water and cook according to the manufacturer's directions.  The pasta will float to the top when it is done.
6. Before draining the pasta, reserve one cup of the starchy pasta water.
7. Transfer the cavatelli to the broccoli pan.  Pour in 1/2 cup of the pasta water.  Use the rest only if the finished dish look dry.
8. Stir in the the mascarpone cheese.  This will give the pasta an extra creaminess.
9. Lastly, stir in, and top with the Pecorino Romano and Parmesan.

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