Spicy Cavatelli with Broccoli

Spicy Cavatelli with BroccoliRecipe
6 Servings

Cost per Serving:



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1 pound cavatelli or large pasta shells
1/4 cup extra-virgin olive oil
1 onion, finely chopped
4 large cloves garlic, smashed and peeled
1 (14 oz.) can chicken broth
1/2 to 1 tsp. crushed red pepper
6 cups frozen broccoli florets (about 1 1/2 lb.), thawed
1/2 teaspoon kosher salt
1/2 cup finely grated Parmesan cheese, plus more for serving


Prep: 15 Minutes
Cook: 12 Minutes

In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Add chicken broth and crushed red pepper and simmer, stirring occasionally, until broth is reduced by half and onion is tender, about 4 minutes. Stir in broccoli florets and cook over low heat until warmed through, about 3 minutes.

Just before draining pasta, pour out 1 1/2 cups cooking water and set it aside. Drain pasta thoroughly in a colander and then return it to pot. Remove garlic from broccoli skillet sauce; discard.

Add sauce, salt, and 1 to 1 1/2 cups pasta cooking liquid, as desired, to pasta to make a nice sauce. Toss well to coat pasta. Sprinkle with Parmesan and toss again. Serve with extra Parmesan.

Created date

February 2006

Nutritional Information

Calories 418
Fat 14 g
Satfat 3 g
Protein 18 g
Carbohydrate 53 g
Fiber 11 g
Cholesterol 5 mg
Sodium 686 mg