15 Minute Buttery Cavatelli and Broccoli with Garlic
Charred broccoli and cavatelli pasta in a rich buttery garlic broth come together on the stove in under 15 minutes. Serve this simple but big flavor cavatelli and broccoli on those busy weeknights when you crave a cozy bowl of comfort.
Servings 3
Ingredients
- ½ lb cavatelli pasta either homemade cavatelli or dried; cooked and drained reserving 1/2 or so of pasta water
- 2 T olive oil divided
- 1 head of broccoli cut into small florets
- crushed red pepper flakes
- ½ cup unsalted butter
- 6 cloves garlic thinly sliced
- 1 cup chicken stock
- kosher salt and black pepper
- fresh basil leaves or parsley
- Fresh grated parmesan cheese for garnish
Instructions
- Heat 1 Tablespoon olive oil in a large skillet with deeper sides over medium-high heat. Add in the prepared broccoli and season with a sprinkling of salt and crushed red pepper flakes. Do not disturb for 2 minutes to allow the broccoli to char (check one piece after about a minute to make sure your heat isn't too high or too low). Toss after 2 minutes and char on all sides. Remove to a cooling rack to remain crisp.2 T olive oil, 1 head of broccoli cut into small florets, crushed red pepper flakes
- Melt 2 T of the butter and add a little olive oil over medium low heat. Add the garlic slices and gently cook for about 2 minutes. Pour in the chicken broth and cook for 5 minutes until the sauce is bubbling. Whisk in the rest of the cold butter and cool until melted and slightly thickened. Season with salt and pepper. Taste and correct the seasoning.½ cup unsalted butter, 6 cloves garlic, 1 cup chicken stock
- Stir in the cooked cavatelli with the buttery broth. Pour in any reserved pasta water as needed. Toss with charred broccoli and grated parmesan cheese. Sprinkle over extra crushed red pepper for color and heat along with some fresh parsley or basil, if desired.1/2 lb cavatelli pasta, kosher salt and black pepper, Fresh grated parmesan cheese for garnish, fresh basil leaves or parsley
