Cavatelli and Broccoli

Cavatelli and Broccoli What is it about broccoli and pasta? I have quite a few recipes involving these two ingredients, see here, and here for example. Anyhow, I have been making this dish for 15 years or so. Found the recipe on the back of a frozen cavatelli bag and tweaked it just a bit to suit our tastes. How can you beat broccoli, garlic, olive oil, Parmesan cheese, seasonings, and pasta? You just can't. This is truly one of my favorite go to weeknight meals. Fantastic way to get the green veggies into the kids as well..

To begin, grab some broccoli,and cut into florets. Blanch the broccoli in salted boiling water for 5 minutes till ever so slightly tender. Drain and set aside. Before draining, I always save 1-1/2 cups of the water it boiled in to add to my broccoli later. Heat olive oil in a large skillet over medium heat. Saute your minced garlic till lightly golden, but not burnt. Add your broccoli. Saute , stirring occasionally, for about 10 minutes. Broccoli should be tender yet slightly crisp to the bite...or to suit your tastes. Meanwhile, cook your cavatelli in boiling salted water, until al dente. Drain. Add to your cooked broccoli and garlic. Pour in your reserved cooking water. Season with red pepper flakes and salt. MOST IMPORTANT, serve with grated Parmesan or locatelli cheese, A MUST! This is a satisfying, delicious, comfort food type dish to me. We love it, hope you might too!