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Spicy Cavatelli with Broccoli

Prep time 15 mins
Cook time 12 mins
Yield 6 Servings

Ingredients

  • 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

Nutrition Information

  • calories 418
  • fat 14 g
  • satfat 3 g
  • protein 18 g
  • carbohydrate 53 g
  • fiber 11 g
  • cholesterol 5 mg
  • sodium 686 mg

How to Make It

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

  2. 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.

  3. 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.

  4. 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.