Cavatelli and Broccoli | Classic, Saucy & Easy Pasta

Cavatelli and Broccoli

This one is a classic that never misses. Tender pasta tossed with garlicky broccoli, a splash of white wine, butter, and freshly grated parmesan — saucy, simple, and absolutely delicious. Perfect weeknight pasta that feels like comfort food.

Ingredients

• 1 lb cavatelli pasta
• 2 large heads broccoli, cut into florets
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/2 cup Pinot Grigio (or other dry white wine)
• 2 tbsp butter
• 1/2 cup freshly grated parmesan cheese (plus more for serving)
• 1/2–1 cup reserved pasta water
• Salt & black pepper, to taste
• Red pepper flakes (optional)

Instructions

1. Cook pasta & broccoli: Boil broccoli in salted water for 3–4 minutes until bright and just tender. Remove and set aside. In the same water, cook cavatelli until al dente. Reserve 1 cup pasta water.
2. Sauté broccoli: Heat olive oil in a large skillet over medium. Add garlic and sauté 1–2 minutes until fragrant. Add broccoli, season with salt, pepper, and red pepper flakes if using.
3. Deglaze: Pour in Pinot Grigio, simmer 2–3 minutes to cook off alcohol.
4. Finish sauce: Add butter and parmesan, stir, then cover skillet for ~8 minutes to melt cheese into broccoli. Spoon in pasta water to create a sauce.
5. Toss pasta: Add cavatelli to skillet, tossing with broccoli and sauce. Add more pasta water as needed until glossy and coated.
6. Serve: Finish with extra parmesan and drizzle of olive oil.

Macros (per serving, ~6 servings)

• Calories: ~420
• Protein: ~15 g
• Carbs: ~62 g
• Fat: ~12 g

Tip: Toast breadcrumbs in olive oil and sprinkle over the top for extra crunch.