A simple, classic Italian dish!
"Broccoli and pasta" has always been a favorite meal for me. It's a classic, rustic Italian dish featuring fresh or frozen cavatelli pasta, tossed with sauteed broccoli florets, garlic, olive oil and sometimes, red pepper flakes or cheese.
Mom and Grandma didn't use a "recipe", because they just knew what tasted good and how much to add, and were experts at taking simple ingredients and turn them into something special!
Now, this dish is still around with a simple recipe to share for everyone to make and enjoy.
Ingredients:
3 heads fresh broccoli, cut into florets
1 1/2 lbs. cavatelli
1/2 cup olive oil
3 cloves garlic, minced
1 tsp. salt (or to taste)
1 tsp. red pepper flakes
2 Tbsp. grated Parmesan cheese
Instructions:
Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes or until tender. Use a slotted spoon to remove broccoli to a large bowl; set aside.
Bring that water back to boiling in the same pot; season with salt. Cook cavatelli in th1at water until tender yet firm to the bite, 8-10 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.
Yield: 10-12 servings
A Tip from Grammy:
-Add cooked sausage or chicken
-Add a pat of butter, white wine or a little lemon juice
-Use your favorite pasta such as penne, cavatappi, rotini, fusilli...
Be encouraged!
"I will give thanks to you, Lord, with all my heart; I will tell of all your wonderful deeds." -Psalm 9:1
