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Ingredients
▢3 tablespoons light olive oil refined, not extra virgin
▢1 pound broccoli
▢4 cloves garlic minced
▢1 pound cavatelli
▢Kosher salt
▢½ teaspoon black pepper or red pepper flakes
▢2 tablespoons fresh parsley chopped
▢4 tablespoons Parmesan cheese freshly grated, plus more for serving.
Instructions
Using a sharp knife, cut off the broccoli florets where its stem meets the stalk. Then cut the florets into bite-sized pieces and set them aside.
Peel the stalk, and cut it into ½-inch slices. Set aside separate from the florets.
Cook cavatelli in a large pot of salted water until just under al dente. Reserve a half cup of pasta water before draining and set it aside.
Heat the oil in a deep skillet with the oil, over medium heat.
Add the broccoli stems to the pan with the oil (leaving the florets behind) and saute until tender with a little bite, then add the florets to the pan with a pinch of salt and the reserved garlic, toss together, and cook until the florets are just underdone.
Add the garlic and cook until fragrant (about a minute).
Add the cavatelli, pepper, parsley, and grated parmesan cheese. Toss to coat, adding the reserved water as needed to loosen the mixture.
Cook until the pasta and broccoli are cooked to your liking. Taste for seasoning and add more salt as needed before serving.
Serve with more grated cheese.