Garlic Parmesan Cavatappi and Broccoli
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I didn’t expect to love this as much as I did but wow, this garlic parmesan cavatappi pasta and broccoli dish is so good. The flavors are simple, but they work together perfectly.
The olive oil, garlic, and salty parmesan coat the pasta just enough to keep it light but still totally satisfying. And if you’re trying to sneak a little more broccoli into your family’s meals, this might just do the trick.
You could serve this as a quick stovetop side dish or double it up for an easy weeknight dinner. It also works great with cavatelli if that’s what you have on hand!
A Stovetop Side Dish That’s Not Boring
This is one of those dishes that looks simple but delivers a big flavor. The garlic softens into the olive oil and blends with the chicken broth to create a light, savory coating for the pasta and broccoli.
- Quick stovetop prep, ready in 30 minutes
- Just a handful of pantry staples
- Fresh, garlicky, and cheesy
- A great way to use up that head of broccoli in the fridge
- Works as a side dish or light main course (especially if you add some baked chicken)
What You’ll Need to Make This Cavatappi Pasta and Broccoli
Everything in this cavatappi recipe is easy to find at the grocery store and comes together on the stovetop with no oven or complicated steps needed.
- Cavatappi pasta – The spiral shape holds the sauce and parmesan beautifully. You can also use cavatelli or any short pasta.
- Fresh broccoli – If your broccoli is on the larger side, cut the florets a little smaller so they cook evenly and soak up more flavor from the broth.
- Olive oil
- Minced garlic
- Chicken broth
- Salt and pepper – Season to taste
- Grated parmesan cheese
Let’s Make Cavatappi Pasta and Broccoli
I’ve made this recipe a few different ways now, and the combo of garlic, olive oil, and parmesan just never gets old. It’s simple, but it hits every time. Here’s how to do it:
Blanch the broccoli Fill a large stock pot with water, leaving about 2 inches from the top. Bring to a boil over high heat. Add the broccoli florets and cook for 5 minutes. When you add them, it’s okay if the water stops boiling, just set a timer and let it go. Once done, remove the broccoli with a slotted spoon and set aside.
Cook the pasta If the water has cooled down, bring it back to a boil. Add the cavatappi pasta and cook according to the package directions. Drain and set aside.
Make the garlic sauce. While the pasta cooks, heat olive oil and garlic in a large skillet over medium heat for about 5 minutes, until fragrant.
Add the broccoli and broth. Stir the blanched broccoli into the skillet with the garlic oil. Pour in the chicken broth and cook for about 10 minutes, stirring occasionally, until the broccoli is tender and flavorful. Season with salt and pepper to taste.
Toss it all together. Add the cooked cavatappi to the skillet. Stir everything together and let it heat through for a few minutes. Sprinkle with grated parmesan and mix well.
Serve it up Plate it warm and top with a little extra parmesan. Serve immediately while still hot.
Little Upgrades That Make a Big Difference
Honestly, this garlic parmesan cavatappi and broccoli is delicious as-is, but a few small tweaks can take it in totally different directions.
I’ve tried it with red pepper flakes for a little kick and even tossed in grilled chicken once when we had some leftovers in the fridge. The beauty of a simple stovetop side dish like this is how easy it is to make it your own.
- Add a pinch of crushed red pepper flakes for a little heat (I love it this way)
- Swap chicken broth for vegetable broth to keep it vegetarian.
- Use cavatelli, shells, or rotini if that’s what you have on hand.
- Stir in some baked chicken or sausage to turn it into a main dish.
- Finish with a splash of lemon juice.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheat on the stovetop or in the microwave with a splash of broth or olive oil to loosen it back up.
- Save this easy stovetop cavatappi side dish to your Pinterest board for your next dinner plan.
Cavatappi Pasta and Broccoli
Ingredients
- 1 head broccoli cut into florets
- 8 ounces cavatappi pasta uncooked
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/2 cup chicken broth
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Bring a large stock pot of water to a boil, leaving about 2 inches from the top.
- Add broccoli and cook for 5 minutes. Water may stop boiling, and that's okay. Set the timer when you place the broccoli into the rapidly boiling water then remove with a slotted spoon and set aside.
- Return water to a boil if needed, then add cavatappi pasta and cook according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil and minced garlic in a skillet over medium heat for 5 minutes until fragrant.
- Add the cooked broccoli and chicken broth to the skillet. Cook for 10 minutes, stirring occasionally, until broccoli is fork tender. Season generously with salt and pepper.
- Add the drained cavatappi to the skillet and stir everything together.
- Sprinkle with grated parmesan cheese and mix well. Serve immediately with extra parmesan on top.
Notes
- Swap cavatappi for cavatelli or rotini if needed
- For more heat, add crushed red pepper flakes before serving
- Make it vegetarian by using vegetable broth instead of chicken broth
- You can also boil pasta and broccoli in the broth over water for extra flavor
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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