Cavatelli and Broccoli
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
565 kcal
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Course
Main Course
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Cuisine
Italian
Cavatelli and Broccoli
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A simple Cavatelli and Broccoli recipe made with fresh garlic, tender broccoli, a little fresh chilli and of course cavatelli pasta! This quick weeknight meal is ready in only 10 minutes and is both hearty and healthy.
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Ingredients
- 1 lb Cavatelli Pasta (500g)
- 1 head broccoli cut into small florets
- 1 zucchini courgette
- ½ tbsp fresh oregano you can sub fresh parsley
- ½ fresh red chilli finely sliced
- 3 garlic cloves finely sliced
- 3 tbsp butter (50g)
- ½ parmesan freshly grated (20g)
Instructions
- First, bring a large pot of salted water to a boil (make sure it's big enough for both the pasta and broccoli).
- While the water is coming to a boil, grate one zucchini (courgette) and finely slice fresh garlic and chilli).
- Add the pasta to the water and after it's been boiling for 5 minutes add the broccoli florets .
- Meanwhile, add olive oil to a large frying pan and add the garlic, chilli, and oregano.
- Saute for 1-2 minutes then add the grated zucchini. Continue to saute the zucchini until you're ready to add the pasta to pan (about 5 minutes).
- Once the pasta and broccoli are al dente add them to the pan with the zucchini and add some butter and freshly grated parmesan.
- Turn off the heat and toss the pasta until the butter has melted, check for seasoning then serve.
Notes
- Add the broccoli florets when the pasta needs only 5 minutes more cooking (5 minutes before the end) so it doesn't overcook (it should still have a bite to it).
- Cavatelli pasta usually takes 10-13 minutes to cook.
- You can easily adjust the amount of chilli you like and you can even use dried red pepper flakes.
- Add the butter and parmesan to the pasta straight away while it's still hot when it melts it creates a delicious creaminess.
- I like to remove the pasta and add it to the pan with a slotted spoon instead of draining it completely because it adds a little pasta water to the sauce and adds extra flavour. If you'd rather drain it then serve a few tbsps of pasta water and add it to the sauce.
- Leftovers can be stored in the fridge for 2-3 days and eaten cold as a pasta salad.
Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
98g
(33%)
Protein
20g
(40%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
140mg
(6%)
Potassium
888mg
(25%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
1365IU
(27%)
Vitamin C
153mg
(170%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 98g | 33% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 140mg | 6% |
| Potassium | 888mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 153mg | 170% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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