Cavatelli and Broccoli

Cavatelli and Broccoli
Cavatelli and Broccoli

Cavatelli and Broccoli

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 215 kcal

Ingredients
  

  • 3 heads fresh broccoli cut into florets
  • 1/2 cup olive oil
  • 3 cloves garlic minced
  • 1 1/2 pound cavatelli pasta
  • 1 tbsp salt
  • 1 tbsp crushed red pepper flakes
  • 2 tbsp cheese grated Parmesan

Notes

In a large bowl of boiling water, blanch broccoli for approximately 5 minutes. Drain, and set aside.
Heat the olive oil properly in a large skillet over medium heat. Sauté garlic until lightly golden, being concerned not to burn it. Add the broccoli. Sauté, occasionally stirring, for about 10 minutes. Broccoli should be supple yet crisp to the bite.
Meanwhile, cook cavatelli in a large bowl of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and store it in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
Nutrition Facts (Per Serving): Calories 215, Carbohydrates 25g, Protein 36g, Fat 7g
Keyword Cavatelli and Broccoli
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