A simple Cavatelli and Broccoli recipe made with fresh garlic, tender broccoli, a little fresh chilli and of course cavatelli pasta! This quick weeknight meal is ready in only 15 minutes and is both hearty and healthy.
This pasta recipe is absolutely perfect for busy weeknights, I mean, it literally ticks all the boxes!
It's fast, I'm talking 15 minutes, it's incredibly simple (pretty effortless), it's healthy and packed with veggies plus it's so delicious!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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So what is Cavatelli?
Cavatelli is type of eggless semolina pasta that translates as "little hollows".
They kind of resemble little shells and some say hot dog buns (see photo below).
They can come with a smooth surface or with ridges and can be found in Italian food stores or you can follow our recipe to make homemade cavatelli.
You also get a type of cavatelli pasta that's made with egg and ricotta and they're just divine although rare to find unless fresh, you'd need to make them yourself.
Cavatelli pasta is absolutely delicious and although it's commonly served with broccoli you can serve it as you would any other short pasta shape.
Other popular choices are with meat ragu, with beans, seafood such as mussels or a simple tomato sauce.
About the Cavatelli pasta sauce
I've always believed that the simplest of recipes have the most incredible flavour and that food doesn't need to be complicated to taste delicious!
This cavatelli and broccoli recipe is a prime example, it's just so simple but fresh and packed with flavour.
I use half a fresh red chilli for a little heat but not too much, you can adjust the amount to your preference.
I also add 3 garlic cloves because I love the extra kick and it's just what this simple recipe needs.
I've added in grated zucchini because it adds freshness and finally the added butter and parmesan coat the pasta making it creamy and delicious!
How to make Cavatelli and Broccoli - step by step
First, bring a large pot of salted water to a boil (make sure it's big enough for both the pasta and broccoli).
While the water is coming to a boil, grate one zucchini (courgette) and finely slice fresh garlic and chilli (photo 1 & 2).
Add the pasta to the water and add the broccoli florets when the pasta only has 5 more minutes to go (5-6 minutes into cooking) (photo 5 & 6).
Meanwhile, add olive oil to a large frying pan and add the garlic, chilli, and oregano (photo 3).
Saute for 1-2 minutes then add the grated zucchini. Continue to saute the zucchini until you're ready to add the pasta to pan (about 5 minutes).
Once the pasta and broccoli are al dente add them to the pan with the zucchini and add some butter and freshly grated parmesan (photos 7 & 8).
Turn off the heat and toss the pasta until the butter has melted, check for seasoning then serve.
How to make it with sausage
Although I love this meat-free pasta dish adding sausage is a super popular and delicious addition.
To do this, remove the meat from its casing and fry it first before doing anything else.
Drain off any excess fat then add the garlic and chilli and continue with the recipe as normal.
Top recipe tips
- Add the broccoli florets when the pasta needs only 5 minutes more cooking (5 minutes before the end) so it doesn't overcook (it should still have a bite to it).
- Cavatelli pasta usually takes 10-13 minutes to cook.
- You can easily adjust the amount of chilli you like and you can even use dried red pepper flakes.
- Add the butter and parmesan to the pasta straight away while it's still hot when it melts it creates a delicious creaminess.
- I like to remove the pasta and add it to the pan with a slotted spoon instead of draining it completely because it adds a little pasta water to the sauce and adds extra flavour. If you'd rather drain it then serve a few tbsps of pasta water and add it to the sauce.
- Leftovers can be stored in the fridge for 2-3 days and eaten cold as a pasta salad.
More easy pasta recipes you might like
- Broccoli Pasta With Chilli, Garlic And Parmesan
- Easy Parmesan Pasta with Butter & Pepper
- Herby Garlic Butter Pasta Sauce
- Pasta With Puttanesca Sauce (Spaghetti Alla Puttanesca)
- Pasta Fagioli Soup – Pasta & Beans
If you’ve tried this Cavatelli and Broccoli Recipe or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious food and what I’m getting up to.
📖 Full Recipe
Cavatelli and Broccoli
Ingredients
- 1 lb cavatelli pasta (500g)
- 1 head broccoli cut into small florets
- 1 zucchini courgette
- ½ tablespoon fresh oregano you can sub fresh parsley
- ½ fresh red chilli finely sliced
- 3 garlic cloves finely sliced
- 3 tablespoon butter (50g)
- ½ parmesan freshly grated (20g)
Instructions
- First, bring a large pot of salted water to a boil (make sure it's big enough for both the pasta and broccoli).
- While the water is coming to a boil, grate one zucchini (courgette) and finely slice fresh garlic and chilli).
- Add the pasta to the water and after it's been boiling for 5 minutes add the broccoli florets .
- Meanwhile, add olive oil to a large frying pan and add the garlic, chilli, and oregano.
- Saute for 1-2 minutes then add the grated zucchini. Continue to saute the zucchini until you're ready to add the pasta to pan (about 5 minutes).
- Once the pasta and broccoli are al dente add them to the pan with the zucchini and add some butter and freshly grated parmesan.
- Turn off the heat and toss the pasta until the butter has melted, check for seasoning then serve.
Notes
- Add the broccoli florets when the pasta needs only 5 minutes more cooking (5 minutes before the end) so it doesn't overcook (it should still have a bite to it).
- Cavatelli pasta usually takes 10-13 minutes to cook.
- You can easily adjust the amount of chilli you like and you can even use dried red pepper flakes.
- Add the butter and parmesan to the pasta straight away while it's still hot when it melts it creates a delicious creaminess.
- I like to remove the pasta and add it to the pan with a slotted spoon instead of draining it completely because it adds a little pasta water to the sauce and adds extra flavour. If you'd rather drain it then serve a few tbsps of pasta water and add it to the sauce.
- Leftovers can be stored in the fridge for 2-3 days and eaten cold as a pasta salad.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Neha
Broccoli pasta is one of my most favorite ways to have my broccolis. Loving your take on it, simply yum!
Inside the rustic kitchen
Thanks so much Neha, it's great in pasta!
Sapana
Yum! This is seriously so delicious and I love the tips you added at the end. Cavatelli is definitely one of my favorite weeknight dinner dishes and I absolutely love it with broccoli.
Inside the rustic kitchen
So glad you found them helpful, I love this weeknight meal!
Jessica Formicola
I am loving the fresh ingredients of this pasta! I can't wait to try it for dinner tonight!
Inside the rustic kitchen
Thanks so much Jessica, hope you enjoy!
Dannii
I love broccoli pasta for an easy weeknight meal.
Inside the rustic kitchen
It's healthy and delicious!
Lauren Vavala | DeliciousLittleBites
This is such a quick recipe for weeknights! I love the addition of broccoli to the pasta - my kids love it this way!
Inside the rustic kitchen
Thanks so much Lauren, it's perfect for weeknights!