Cavatelli and Broccoli
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
649 kcal
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Course
Main Course
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Cuisine
Italian
Cavatelli and Broccoli
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This easy, creamy cavatelli and broccoli is fast to make and a crowd pleaser! Roasted broccoli gives this simple recipe incredible flavor.
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Ingredients
- 2 pounds broccoli cut into bite-size florets, crowns
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt divided, plus additional to taste
- ¼ teaspoon black pepper plus additional to taste, ground
- 1 cannellini beans or similar white beans, such as great Northern, canned 15-ounce
- 8 ounces cavatelli or other tube-shaped pasta
- 1 lemon zest and juice, medium
- ½ teaspoon black pepper freshly ground
- 1 cup ricotta cheese about 7.5 ounces, part-skim
- ¼ cup Parmesan Cheese plus additional for serving, grated
- ¼ teaspoon red pepper flakes plus additional to taste
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the broccoli and white beans in the center. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and black pepper. Toss to coat then spread into an even layer, scattering the beans throughout. Roast for 15 minutes, then remove the pan from the oven and gently toss the broccoli and beans to move it around a bit and promote even browning. Return to the oven and bake 5 to 10 additional minutes, until the broccoli is dark and crisp at the tips of the florets and the beans are lightly crisp. Set aside.
- While the broccoli and beans cook, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 generous cup of the pasta cooking water, then drain the pasta.
- Return the pasta to the pot. Add 1/4 cup reserved pasta cooking water, the ricotta, Parmesan, red pepper flakes, and remaining 1/4 teaspoon salt.
- Zest the lemon right into the pot, then cut the lemon into quarters and squeeze in the juice. Add the roasted broccoli and beans, then gently stir, adding more pasta water as needed if the pasta is too thick. Taste and add more seasoning as desired (I added a pinch of extra salt and red pepper flakes). Serve hot, sprinkled with additional Parmesan cheese.
Notes
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stove over medium-low heat, adding splashes of water or broth as needed to reach desired consistency.
- TO FREEZE: You can freeze cavatelli and broccoli for up to 3 months. Store leftovers in an airtight freezer-safe storage container in the freezer. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Chop the broccoli into florets, and roast it with the beans according to the recipe directions up to 1 day in advance.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
649kcal
(32%)
Carbohydrates
87g
(29%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Cholesterol
25mg
(8%)
Potassium
1460mg
(31%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
1750IU
(35%)
Vitamin C
217mg
(241%)
Calcium
430mg
(43%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 649kcal | 32% |
| Carbohydrates | 87g | 29% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 25mg | 8% |
| Potassium | 1460mg | 31% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 1750IU | 35% |
| Vitamin C | 217mg | 241% |
| Calcium | 430mg | 43% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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