Cavatelli and Broccoli is an easy hearty vegetarian recipe. This simple cavatelli recipe makes a great dinner for Meatless Monday or all-in-one side dish anytime. Cavatelli with broccoli is a classic combination, close to many Italians hearts.
This easy cheesy Cavatelli with Broccoli recipe is one of my go-to comfort foods.
Because I grew up in Rhode Island , I grew up eating cavatelli. We have a thriving Italian culinary culture around here. Although I don’t have a drop of Italian in me, like most locals, Cavatelli is kind of standard fare for me.
If you are not familiar with this pasta, cavatelli is made with ricotta cheese right in the dough. The shape of the pasta is sort of like a chubby canoe or taco.
Cavatelli is most often found in the frozen food section right with the frozen ravioli and tortellini. It is a filling pasta and great for cradling sauce in the fold… and it is wonderful with broccoli!
How to Make Cavatelli and Broccoli
Here the cavatelli and broccoli is served in a creamy cheese sauce seasoned with garlic. It’s a quick hearty meatless meal on it’s own or serve it along with some grilled or roasted meat. Just be cautious about having eyes too big for your stomach with this one… I wasn’t kidding when I said the cavatelli pasta is filling.
Ingredients for the recipe.
- a pound of cavatelli
- 12 ounces of broccoli
- tablespoon of butter
- a clove of minced garlic
- 1/2 cup of chicken stock
- 2 tablespoons of heavy cream
- a cup of shredded cheddar cheese, plus some to sprinkle on top
- 1/4 cup of Parmesan cheese
Directions with Pictures
Here are some images showing how easy it is to make cavatelli with broccoli. Printable recipe card below.
Dump the cavatelli into a large pot of boiling water. Proceed with cooking cavatelli until it is al dente (a little underdone). Drain the pasta and set aside to add to the rest of the dish later.
In a large skillet over medium heat melt butter, then saute the garlic in it. Once the garlic is cooked, add the broccoli and saute.
- If using frozen , just 1 minute.
- If fresh, until firm yet cooked.
Then add the chicken broth and cream. Simmer, stirring regularly for 5 minutes. Turn off burner and stir in the cheese.
Combine the cavatelli with the broccoli. Folding together until well mixed and the pasta is coated.
Add remaining cheese and serve.
- 1 pound cavatelli (I used frozen)
- 12 oz broccoli (I used thawed frozen)
- 1 tbs butter
- 1 clove garlic minced
- 1/2 cup Chicken Broth
- 2 tbs heavy cream
- 1 cup shredded cheddar plus a little to sprinkle on top
- 1/4 cup grated Parmesan cheese
- Boil cavatelli until a little underdone.
Melt butter in large skillet over medium heat. Add garlic and saute until cooked through.
Add broccoli and saute 1 minute, then add the broth and cream. Simmer for 5-6 minutes, then shut off burner & add cheeses, stir until smooth, then add cavatelli and fold in until well coated.
- Sprinkle on some more cheese to serve.