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  • Total Time: 30 minutes
  • Yield: 4-6 1x

Ingredients

  • 5 cloves of garlic, sliced
  • 1/2 cup olive oil
  • 2 cups chicken broth
  • Florets from 46 large stalks of broccoli, chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Crushed red pepper to taste
  • 1 pound cavatelli – frozen is fine if fresh are not available
  • Grated Parmigiano

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Instructions

  1. In a large skillet, over medium heat, sauté the garlic in the olive oil until golden.
  2. Bring a large pot of salted water to a boil.
  3. Add the chicken broth carefully to the garlic so that it doesn’t splatter ([when it’s combined with the oil)]. When the broth is hot, add the broccoli, cover, and cook until tender, 5 – 10 minutes, but not soft (so that the broccoli retains its bright green color and does not become mushy or fall apart). Add about 1 teaspoon each of salt, black pepper and/or crushed red pepper, depending on your taste.
  4. Cook the cavatelli until al dente (about 1 minute less than the package directions) and drain. Add to the broccoli and toss to combine.
  5. Serve immediately with grated Parmigiano.

Notes

You can also make this into more of a soupy dish by adding extra broth. It is best eaten with a spoon, regardless of how much broth you add.