Broccoli and Cavatelli
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- 2 bunch
- broccoli florets
- 20 oz
- chicken stock, light (use vegatable stock if you want to make the vegitarian)
- 3 clove
- 2 Tbsp
- olive oil, extra virgin
- 1 pinch
- 3 dash(es)
- red crused pepper
- 1 pkg
- parmesan cheese or romano cheese to taste
- loaf of bread for dunking
1Fill a pot of water (salted) for boiling.
2While water is boiling, saute garlic in olive oil in a deep saute pan.
3Add the broccoli and chicken stock, salt, and red crushed pepper, and simmer.
4Boil the cavatelli to package instructions or until desired doneness. REserve 1/2 cup of water. Drain.
5Add reserved water and cavatelli to the saute pan. Stir to mix flavors.
6Serve with grated parmesan or romano cheese, and bread for dunking.