This 20- minute cavatelli pasta with broccoli is a simple Italian pasta recipe made with tender cavatelli, fresh broccoli, garlic, olive oil, and parmesan cheese. The broccoli becomes soft and flavorful, while the pasta holds the light garlic and olive oil sauce perfectly in its ridges. This authentic broccoli cavatelli recipe is naturally vegetarian and works well for easy weeknight dinners, meatless meals, or when you want a comforting homemade Italian pasta without a heavy sauce.
Jump to:
I created this cavatelli pasta with broccoli as a reminder that the best Italian recipes rely on just a few quality ingredients. Similar to my pasta with pancetta and peas, a handful of fresh, simple ingredients come together to create something deeply flavorful. I gently cook the garlic and shallots in butter until fragrant, which builds a rich base that coats every piece of cavatelli and broccoli. The sauce settles into the ridges of the pasta and clings to the broccoli florets, so every bite feels balanced and satisfying.
I grew up eating homemade Italian pasta regularly, and dishes like this always felt comforting and familiar. Since I have always loved broccoli, this is one recipe I return to often. It is simple, reliable, and exactly the kind of meal I crave when I want something warm and comforting.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Add Italian sausage. Add a bit of protein with sausage. Remove the casings and brown the sausage in the skillet before anything else. Drain the extra fat and continue the recipe as written. Try Italian Sausage Rigatoni next!
- Add a little spice. Use red pepper flakes to add a little heat to the dish.
Instructions
Step 1
Cook the pasta according to the package directions. Reserve a little pasta water before straining. Heat butter in a large skillet over medium heat. Once melted and gently bubbling, add the diced shallot and cook for 2-3 minutes, stirring occasionally, until softened and slightly translucent. The shallot should smell fragrant and look tender, not browned.
Step 2
Add the broccoli florets and season lightly with salt, and cook for 5-7 minutes, stirring occasionally. The broccoli should turn bright green and become fork-tender, with lightly softened stems, but still hold its shape. Avoid overcooking, as it will continue to soften later. Reduce the heat to medium-low and add the minced garlic. Stir continuously for 30-60 seconds until fragrant and lightly softened. The garlic should not brown. You should see gentle bubbling in the butter, not aggressive sizzling, which can cause the garlic to burn and turn bitter.
Step 3
Add the drained cavatelli directly to the skillet with the broccoli, shallot, and garlic. Toss gently to combine. Add a splash of the reserved pasta water and continue tossing. The pasta should begin to look glossy and evenly coated. Add more pasta water, one splash at a time, until the butter, cheese, and pasta water emulsify into a light, silky sauce that clings to the pasta and broccoli. Remove the skillet from the heat and immediately sprinkle in the grated parmesan cheese.
Sarah's Top Tips
- Use more pasta water than you think you need. I always reserve at least 1 cup, then add small splashes while tossing. The starches in the pasta water help emulsify the oil, cheese, and garlic into a smooth, silky sauce so it coats the cavatelli evenly instead of separating or feeling dry.
- Cut the broccoli into small, even pieces. Smaller florets mix evenly with the cavatelli and distribute better throughout the dish. This also helps the broccoli cook at the same rate, so you do not end up with some pieces overcooked and others still firm.
- Cook the garlic over medium-low heat. I keep the heat gentle so the garlic softens and becomes fragrant without browning too quickly. Burnt garlic turns bitter fast and can overpower the entire dish.
- Add the cheese off the heat. I remove the pan from the burner before stirring in the parmesan. This helps it melt smoothly into the sauce instead of clumping or sticking to the pan, giving the pasta a more even, creamy finish.
Serving Suggestions
I usually serve this cavatelli pasta with broccoli as a simple main dish with warm, crusty bread to soak up the buttery garlic sauce. It also pairs well with air fryer dry rub chicken, Italian sausage, or pan-seared shrimp if I want to add protein and make it more filling. When I'm keeping it vegetarian, I like to finish it with extra parmesan, red pepper flakes, and a squeeze of lemon for brightness. This pasta works well for weeknight dinners, but it is also one of my favorite comfort meals to serve alongside a simple salad when I want something cozy and satisfying without a lot of effort.
Storage & Reheating
Fridge: Allow the cavatelli pasta with broccoli to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The pasta will continue to absorb the sauce as it sits, which is normal.
Reheat: Reheat the pasta in a skillet over medium-low heat with a splash of water, broth, or olive oil to loosen the sauce and help it re-emulsify. Stir gently until warmed through and glossy again. Avoid reheating over high heat, which can dry out the pasta and make the broccoli overly soft.
Freeze: This recipe is not ideal for freezing, as the broccoli can become mushy and the pasta may lose its firm texture when thawed.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Cavatelli Pasta with Broccoli
Video
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 8 ounces cavatelli pasta
- 5 tablespoons butter, separated
- 1 small shallot, diced
- 1 head broccoli, chopped (about 2-3 cups)
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- ⅓ cup grated parmesan cheese
Instructions
- Bring water to a boil in a large saucepan over medium-high heat. Cook the pasta according to package directions. Reserve 1 cup of the pasta water before straining.
- While the pasta is cooking, heat 3 tablespoons of butter in a skillet over medium heat. Add the shallot and cook for a few minutes until fragrant.
- Add the chopped broccoli to the pan and cook until al dente.
- To the pan add the garlic and salt and pepper and cook for 1 minute. Turn off the heat.
- Add the pasta, lemon juice, remaining butter and Parmesan cheese and toss to combine. Pour in the reserved pasta water in small increments until the sauce is nice and creamy.
- Serve topped with freshly cracked black pepper and more cheese.
Sarah's Tips
- Mise en Place. Do the prep work ahead of time for a more efficient cooking experience. Do this in the morning for later use for dinner.
- Use quality ingredients. When making simple pasta dishes, high-quality ingredients are key to getting the freshest flavor.
- Don't forget the lemon. Acid balances the sweet and savory flavors of the ingredients in this easy dish.
- Salt your water. Pasta should be cooked in heavily (a palm pinch) salted water.
Comments
No Comments