Ingredients
12
12 servings
- •3 heads fresh broccoli, cut into florets
- •1.5 pounds cavatelli pasta
- •0.5 cup olive oil
- •3 cloves garlic, minced
- •1 teaspoon salt, or more to taste
- •1 teaspoon crushed red pepper flakes
- •2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside.
- Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
- Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.
Nutritional Facts
Per 12 servings
- Calories: 317
- Carbohydrate: 48g
- Fat: 10g
- Fiber: 4g
- Protein: 10g
- Sugar: 4g
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