Cavatelli and Broccoli (20-Minute Italian Classic, No Cream Needed)

Cavatelli and broccoli is the kind of humble Italian-American dinner that proves you don’t need a long ingredient list or a heavy cream sauce to make something memorable. Little shell-shaped pasta curls catch garlicky olive oil and starchy pasta water, while the broccoli cooks right in the same pot — tender, bright green, and sweet.

Ready in 20 minutes, uses one pot, costs under $10 to feed four.

What Is Cavatelli?

Cavatelli (pronounced cah-vah-TELL-ee) are small pasta shapes that look like tiny hot dog buns. The name comes from the verb cavare — “to hollow out.” Three versions:

• Dried cavatelli — most common, cooks in 10-12 minutes
• Fresh cavatelli — found in Italian markets, cooks in 3-4 minutes
• Frozen cavatelli — cooks from frozen in 5-6 minutes

If you can’t find cavatelli, orecchiette is the closest substitute.

Ingredients

• 12 oz (340g) dried cavatelli (or orecchiette)
• 1 large head of broccoli (~1 lb) — cut into small florets
• 6 tbsp extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• ½ tsp red pepper flakes
• ½ cup Parmigiano-Reggiano, freshly grated
• Kosher salt and black pepper
• Juice of ½ lemon

Prep: 5 min | Cook: 15 min | Total: 20 min | Serves: 4 | Calories: 380

Instructions

• Prep the broccoli. Cut into small, bite-sized florets. Peel and slice the stem — it’s sweet and delicious.
• Boil salted water. Bring 4 quarts to a rolling boil. Salt generously (taste like the sea).
• Cook pasta and broccoli together. Drop in cavatelli; add broccoli 3 minutes before pasta is done.
• Sauté aromatics. Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes. Cook 2-3 minutes until pale gold — do not let it brown.
• Reserve pasta water. Before draining, scoop out 1 full cup. This is liquid gold.
• Drain and combine. Add drained pasta and broccoli to the skillet.
• Create the sauce. Add ½ cup pasta water and Parmigiano. Toss vigorously 60-90 seconds until silky. Add more water if dry.
• Finish. Stir in lemon juice and black pepper. Serve with extra Parmigiano.

Nutrition per serving: 380 cal | 12g protein | 18g fat | 46g carbs | 5g fiber

The Secret: Pasta Water

The silkiness comes from emulsified pasta water. Pasta releases starch as it cooks. When you add starchy water to oil and cheese and agitate vigorously, they emulsify into a creamy sauce — without any cream.

• Always reserve before draining (at least 1 cup)
• Add gradually — start with ¼ cup, toss, add more if needed
• Toss off the heat when adding cheese
• Work fast — starchy water thickens as it cools

Variations

Spicy Sausage Cavatelli — Brown ½ lb Italian sausage before adding garlic. The rendered fat flavors the whole dish.

Cavatelli with Ricotta — Stir ½ cup whole-milk ricotta into the sauce at the end for a creamy version.

Cavatelli with Broccoli Rabe — Blanch rapini for 2 minutes to tame bitterness, then proceed with recipe.

Shrimp Cavatelli — Sauté ½ lb shrimp in the garlic oil for 2 minutes before adding pasta.

FAQ

What can I substitute for cavatelli? Orecchiette is closest. Also: conchiglie, fusilli, or gemelli. Avoid long pasta.

Can I use frozen broccoli? Yes — add only in the last 1 minute of cooking. Thaw and drain first.

Can I make it vegan? Yes — omit the Parmigiano (or use vegan alternative). Add 1 tbsp nutritional yeast.

Why is my sauce watery? Three fixes: reserve more pasta water, cook pasta 1 min less, toss more vigorously (90 seconds with tongs).