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Around here, pasta night transformed completely when this cavatelli and broccoli recipe entered our rotation. Of course, when your Italian neighbors start asking for your recipe and John comes home early on pasta nights, you know you’ve discovered something special!
Why This Recipe Works
In reality, creating an authentic Italian pasta dish can feel intimidating. But this cavatelli and broccoli has become our family’s most requested dinner. The best moments are when Jack helps check the pasta for doneness while Aliana carefully garlic “trees” – their special touches that make every batch perfect!
Key Components Breakdown
Essential Ingredients
- Cavatelli pasta – Georgia taught me which brands work best
- Fresh broccoli – Emily’s cutting technique changed everything
- Garlic and oil – Catrine’s method makes it extra special
- Pecorino Romano – For that authentic flavor
- Red pepper flakes – The secret to perfect heat
Equipment Needed
Must-haves:
- Large pot
- Colander
- Heavy skillet
- Garlic press
Nice-to-haves:
- Spider strainer
- Microplane
- Storage containers
- Serving bowls
The Technique Section
Critical Steps
- Pasta cooking timing
- Broccoli blanching
- Garlic infusion
- Heat control
- Final tossing
The most common mistake? Overcooked broccoli! After one particularly mushy batch, I learned that bright green and tender-crisp is the goal.
Temperature and Timing
- Water boiling: Rolling boil
- Pasta cooking: 8-10 minutes
- Broccoli blanching: 2-3 minutes
- Final toss: 1-2 minutes
Troubleshooting Guide
Common Issues
Dry pasta? Georgia’s solution: Reserve pasta water. When Jack helped me test this method last week, we got perfectly silky results!
Bitter garlic? Emily taught me to remove it before it browns.
Variations and Adaptations
Seasonal Options
- Spring: Add peas
- Summer: Cherry tomatoes
- Fall: Roasted broccoli
- Winter: Extra garlic
Dietary Modifications
- Gluten-free: Special pasta
- More protein: Add beans
- Extra vegetables: Mixed greens
Storage and Make-Ahead
- Refrigerator: 3-4 days
- Freezer: Not recommended
- Prep ahead: Cut broccoli
- Reheat: Add olive oil
FAQ
Q: Fresh or dried pasta? A: Both work well.
Q: Best cheese to use? A: Pecorino Romano preferred.
Q: How to prevent sticking? A: Plenty of olive oil.
Closing Thoughts
You know what makes this pasta truly special? It’s not just its perfect balance of flavors or al dente texture – it’s watching Jack’s face light up when he gets to test the pasta, or seeing Aliana’s careful concentration as she arranges her broccoli “trees.” Even John, who usually prefers meat-heavy dishes, now requests this vegetarian version!
Since sharing this recipe on my Pinterest, I’ve heard from so many families who’ve made it their weeknight favorite. Some have even started “pasta bars” where everyone adds their favorite toppings!
Remember, your first attempt might not be perfect (like my infamous “too much garlic” incident that had us all breathing fire!), but keep experimenting. For more Italian recipes and family dinner ideas, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!
Print
Perfect Cavatelli and Broccoli
- Diet: Vegetarian
Description
A simple Italian classic that tastes like a restaurant favorite!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 1 pound cavatelli pasta
- 2 large heads broccoli, cut into florets
- 6 cloves garlic, sliced
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1 cup grated Pecorino Romano
- Salt to taste
- Black pepper to taste
Instructions
- Boil pasta in salted water. (Jack’s testing job!)
- Blanch broccoli until bright green.
- Infuse oil with garlic. (Aliana loves watching it sizzle!)
- Combine everything in the pan.
- Add cheese and toss well.
- Finish with extra oil.
Notes:
- Reserve pasta water
- Don’t overcook broccoli
- Georgia’s tip: extra cheese
- Catrine’s secret: anchovies
Storage Tips:
- Store in airtight container
- Add oil when reheating
- Best eaten fresh
- Don’t freeze
Nutritional Information (per serving):
- Calories: 425
- Protein: 15g
- Fat: 18g
- Carbs: 52g
- Fiber: 4g
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Italian
Keywords: Cavatelli with broccoli, Italian cavatelli recipe, Broccoli pasta dish
A Final Note from My Kitchen to Yours
Cooking is not just about creating meals, but also about creating moments. Some nights the broccoli may be a little more cooked than others, or the garlic may be a shade too golden – and that’s fine! What is important is that you sit at the table, share about your day and enjoy the meal together as a family.
I’d love to see your versions of this family favorite! Share your creations with me on Pinterest and don’t forget to follow for more family-friendly recipes that bring everyone to the table with smiles!
Happy cooking! Love, Mia
