Cavatelli with Broccoli

🛒 Ingredients

• Cavatelli Pasta 230 g · 350 kcal
• Broccoli Florets 200 g · 60 kcal
• Extra Virgin Olive Oil 21 g · 180 kcal
• Garlic Cloves 6 g · 8 kcal
• Red Pepper Flakes 1 g · 3 kcal
• Pecorino Romano Cheese 15 g · 59 kcal

👨‍🍳 Instructions

1. Wash and cut the broccoli into small florets. Bring a large pot of salted water to a rolling boil.
2. Add the broccoli florets to the boiling water and cook for 3-4 minutes until tender-crisp. Remove with a slotted spoon and set aside, reserving the cooking water.
3. In the same boiling water, add the cavatelli pasta and cook according to package directions until al dente.
4. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
5. Drain the cavatelli, reserving about 1 cup of pasta cooking water. Add the cooked cavatelli and broccoli to the skillet with the garlic mixture.
6. Toss everything together, adding a splash of the reserved pasta water as needed to create a light sauce and emulsify the oil. Serve immediately, garnished with grated Pecorino Romano cheese if desired.