Cavatelli and broccoli. I love this dish but I haven’t made it in ages and I don’t know why because it’s so easy and fast. I was first introduced to this dish of pasta, broccoli, garlic and olive oil by my neighbor Barbara. She’s a fabulous cook and like a good Italian mom there’s always plenty of food in her house. This gal has been known to pop over for dinner every now and again.
Lets get cooking. But first, be forewarned that there are exactly precise measurements for this passed-down recipe. I’ll do my best.
Frozen cavattelli and broccoli are cooked together in a big pot of water. Then grab a wedge of Parmesan cheese.
Grate the cheese.
Then combine a 1/4 cup of olive oil and 1/4 canola oil with garlic cloves (do this according to taste, if you like a lot of garlic put in a lot of garlic). Pop the mixture into the microwave for one minute and then let cool.
Strain the cavatelli and brocoli.
Spoon cavatelli and broccoli into serving bowl (this is one of my new ones, I just love it, it’s Rachael Ray) and add the oil and garlic mixture, salt, pepper and garlic powder to taste (see no measurements for this) and the grated Parmesan. Toss until all the pasta and broccoli are evenly coated.
Dinner time! I served the pasta and broccoli with a Pepperidge Farm multi-grain roll (I love them).
Quick and delicious, what more could I ask for in a dinner?
The Cookbook Diva