Cavatappi Pasta and Broccoli
This garlic parmesan cavatappi with broccoli is a quick stovetop side dish made with olive oil, fresh garlic, tender broccoli, and cavatappi pasta. Tossed with grated parmesan and ready in under 30 minutes, it’s a simple but flavorful way to enjoy a veggie-packed pasta dish.
Servings: 4 servings
Calories: 360kcal
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
Serving: 1cup | Calories: 360kcal