Cavatelli with Broccoli

🛒 Ingredients

• Cavatelli Pasta 100 g · 350 kcal
• Broccoli Florets 250 g · 85 kcal
• Garlic 10 g · 15 kcal
• Extra Virgin Olive Oil 15 g · 124 kcal
• Red Chili Flakes 1 g · 3 kcal
• Grated Parmesan Cheese 15 g · 60 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp, then remove with a slotted spoon and set aside.
2. In the same boiling water, add the cavatelli pasta and cook according to package directions until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant but not browned.
4. Drain the cavatelli, reserving about 1/2 cup of the pasta cooking water. Add the cooked pasta and blanched broccoli to the skillet with the garlic and chili.
5. Toss everything together, adding a splash of the reserved pasta water to create a light sauce and ensure the dish is moist. Season with salt and pepper to taste.
6. Serve immediately, garnished with grated Parmesan cheese if desired.