Cavatelli and Broccoli Pasta

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 15 minutes and is both hearty and healthy.

This pasta recipe is suited to busy weeknights, we mean, it ticks all the boxes!

It's fast, we're talking 15 minutes, it's incredibly simple (pretty effortless), it's healthy and packed with veggies plus it's so good!

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

So what is Cavatelli?

Cavatelli is type of eggless semolina pasta that translates as “little hollows”.

They kind of resemble little shells and some say hot dog buns (see photo below).

They can come with a smooth surface or with ridges and can be found in Italian food stores or you can follow our recipe to make homemade cavatelli.

You also get a type of cavatelli pasta that's made with egg and ricotta and they're divine although rare to find unless fresh, you'd need to make them yourself.

Cavatelli pasta is good and although it's commonly served with broccoli you can serve it as you would any other short pasta shape.

Other popular choices are with meat ragu with beans, seafood such as mussels or a simple tomato sauce.

About the Cavatelli pasta sauce

We've always believed that the simplest of recipes have the most good flavour and that food doesn't need to be complicated to taste good!

This cavatelli and broccoli recipe is a prime example, it's so simple but fresh and packed with flavour.

We use half a fresh red chilli for a little heat but not too much, you can adjust the amount to your preference.

We also add 3 garlic cloves because we love the extra kick and it's what this simple recipe needs.

We've added in grated zucchini because it adds freshness and finally the added butter and parmesan coat the pasta making it creamy and good!

How to make Cavatelli and Broccoli – step by step

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 (photo 1 & 2).

Add the pasta to the water and add the broccoli florets when the pasta only has 5 more minutes to go (5-6 minutes into cooking) (photo 5 & 6).

Meanwhile, add olive oil to a large frying pan and add the garlic, chilli, and oregano (photo 3).

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 (photos 7 & 8).

Turn off the heat and toss the pasta until the butter has melted, check for seasoning then serve.

How to make it with sausage

Although we love this meat-free pasta dish adding sausage is a popular and good addition.

To do this, remove the meat from its casing and fry it first before doing anything else.

Drain off any excess fat then add the garlic and chilli and continue with the recipe as normal.

Top recipe tips

• 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 good creaminess.
• We 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.

More easy pasta recipes you might like

• Broccoli Pasta With Chilli, Garlic And Parmesan
• Easy Parmesan Pasta with Butter & Pepper
• Herby Garlic Butter Pasta Sauce
• Pasta With Puttanesca Sauce (Spaghetti Alla Puttanesca)
• Pasta Fagioli Soup – Pasta & Beans

Ingredients

Makes 4 servings

• 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))

Method

1. First, bring a large pot of salted water to a boil (make sure it's big enough for both the pasta and broccoli).

2. While the water is coming to a boil, grate one zucchini (courgette) and finely slice fresh garlic and chilli).

3. Add the pasta to the water and after it's been boiling for 5 minutes add the broccoli florets.

4. Meanwhile, add olive oil to a large frying pan and add the garlic, chilli, and oregano.

5. 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).

6. Once the pasta and broccoli are al dente add them to the pan with the zucchini and add some butter and freshly grated parmesan.

7. Turn off the heat and toss the pasta until the butter has melted, check for seasoning then serve.

Kitchen 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 good creaminess.
• We 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.