Add this easy and quick Cavatelli Pasta with Broccoli to your regular rotation. The whole family will enjoy this classic Italian pasta dish made in 20 minutes and packed with flavor!
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In this easy recipe, simpler really is better. The key is using quality, aromatic ingredients like shallots and garlic roasted in delicious butter. The creamy sauce sticks to the cavatelli-- little shell pasta-- and the broccoli florets so every bite is bursting with flavor.
I have fond memories of enjoying homemade pasta dishes--really any Italian cuisine-- growing up. This delicious recipe was just one of many! I'm also a broccoli lover so any broccoli recipe is a must-eat. A simple bowl of cavatelli is my comfort food dream.
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Why You'll Love this Recipe
- 20-minute recipe. This quick pasta recipe is prepared and cooked in just 20 minutes making it perfect for busy weeknights.
- Simple ingredients. A few basic ingredients pack a ton of flavor in this simple pasta dish.
- Vegetarian. This is one of those meatless meals that is perfect as is!
Ingredients
- Cavatelli pasta. You can use boxed or fresh cavatelli pasta.
- Shallot. Shallots have a milder, sweeter taste compared to regular onions, which adds a subtle yet rich flavor to the dish without overpowering it.
- Fresh broccoli. You can use a full fresh head of broccoli or frozen broccoli florets. Be sure to thaw out the frozen broccoli first. If you're not the biggest fan of broccoli, try peas instead or try my Creamy Pea and Pancetta Pasta.
- Garlic cloves. Fresh garlic cloves, use as much as you want. I usually measure garlic with my heart.
- Grated parmesan cheese. I prefer pecorino romano cheese but a classic parmesan is also great.
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, add the shallot and cook until fragrant.
Step 2
Add the chopped broccoli to the pan and cook until al dente. Add the garlic, salt, and pepper and cook for 1 minute. Remove from the heat, add the cavatelli, parmesan, lemon juice and remaining butter to the pan and mix to combine.
Step 3
Pour reserved pasta water in small increments and mix until the sauce is thick and creamy. Serve with more parmesan and enjoy!
👩🏻🍳Sarah's Top 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.
- Cook to al dente. For perfect pasta, cook it al dente (firm to the bite). It should be tender yet slightly firm in the center.
Serving
This classic Italian dish of Cavatelli and Broccoli is perfect served alone or with a side salad and warm rolls. For a dinner party try serving it with Bruschetta Panzanella or a bright Heirloom Tomato Salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat on the stovetop, add a splash of liquid to the pan to rehydrate the pasta. Heat until warmed through.
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Cavatelli Pasta with Broccoli
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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.
- Cook to al dente. For perfect pasta, cook it al dente (firm to the bite). It should be tender yet slightly firm in the center.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat on the stovetop, add a splash of liquid to the pan to rehydrate the pasta. Heat until warmed through.
KITCHEN TOOLS NEEDED
- 1 Large Skillet
- 1 Large pot or Dutch oven
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