broccoli and cavatelli

Name: Broccoli and Cavatelli
Prep time: 20 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 2 bunch(es) broccoli florets; 20 ounce(s) chicken stock, light (use vegatable stock if you want to make the vegitarian); 3 clove(s) garlic; 2 tablespoon(s) olive oil, extra virgin; 1 pinch(es) salt; 3 dash(es) red crused pepper; 1 package(s) cavatelli; - parmesan cheese or romano cheese to taste; 1 - loaf of bread for dunking

(1 RATING)

28 Pinches

Michelle Meola

Mesa, AZ

Updated on Jul 6, 2011

This is one of those comfort Italian foods for me. It is super simple and great on a cold autumn night. I hope you enjoy it. You can use penne but cavatelli is a ricotta pasta that you can get in the frozen section in certain food stores. You can get it in a Kroger (I finally found it in fry's) you can also find it in an Italian specialty store.

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prep time 20 Min

cook time 20 Min

method ---

yield

Ingredients

2 bunches broccoli florets
20 ounces chicken stock, light (use vegatable stock if you want to make the vegitarian)
3 cloves garlic
2 tablespoons olive oil, extra virgin
1 pinch salt
3 dashes red crused pepper
1 package cavatelli
- parmesan cheese or romano cheese to taste
1 - loaf of bread for dunking

How To Make broccoli and cavatelli

Step 1

Fill a pot of water (salted) for boiling.

Step 2

While water is boiling, saute garlic in olive oil in a deep saute pan.
Step 3

Add the broccoli and chicken stock, salt, and red crushed pepper, and simmer.
Step 4

Boil the cavatelli to package instructions or until desired doneness. REserve 1/2 cup of water. Drain.
Step 5

Add reserved water and cavatelli to the saute pan. Stir to mix flavors.
Step 6

Serve with grated parmesan or romano cheese, and bread for dunking.
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