Jun 18

Cavatelli & Broccoli

If you’ve got 15 minutes, you’ve got plenty of time to make this for dinner.  If you’ve got a big crowd to feed on a tight budget, remember this dish.  If you love pasta, this is a keeper.

Cavatelli & Broccoli

1 bag frozen cavatelli
broccoli (fresh is best, but frozen works too)
5 cloves garlic, chopped
2 tablespoons extra virgin olive oil, plus more reserved
salt and pepper to taste
crushed red pepper
grated pecorino romano cheese

Cook cavatelli according to package instructions.  Meanwhile, heat oil in a large skillet over medium high heat.  Add garlic and crushed red pepper, then broccoli.  Add salt and pepper to taste.  Saute until slightly softened.

Drain pasta and add to skillet.  Stir to combine over low heat.  Add more oil if necessary.  Add cheese, plus salt and pepper to taste, and take off heat.  Serve immediately or at room temperature.

Serves 3-4.

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