Broccoli With Cavatelli
"A quick and easy meatless main course. Serve with a tomato salad and crusty bread. You may add more garlic if it pleases you. Cavatelli can be found in your grocers freezer near the frozen ravioli."
photo by ATM 67
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 1 (16 ounce) bag frozen cavatelli
- 1⁄4 cup olive oil
- 1⁄4 cup butter (unsalted)
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 head broccoli, cut into bite size pieces
- 1⁄3 cup parmesan cheese
directions
- cook cavatelli according to package directions; drain.
- Slowly melt butter in olive oil.
- Add garlic and sauté until lightly golden.
- Add chicken broth and bring to boil.
- Add broccoli, cover, simmer 6 to 8 minutes until broccoli is tender.
- Place cooked cavatelli in bowl.
- Add broccoli mixture and toss with parmesan cheese.
- Serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Too butter for me. I thought I'd give it a try and the first bite was pretty good, but after that it was a struggle. I won't be making it again. -
Great recipe! Easy and tasty. I did add salt and extra parmesan cheese. Thanks for a great recipe! -
I probably should have known I wouldn't like this since I typically don't eat something so full of fat and calories, but I had all the ingredients on hand and wanted to try it out. Maybe I'm just not used to eating things with so much oil and butter, but this seemed to be dripping with it to me. The flavors were decent, I used a lot of garlic, but all that butter and oil made me nauseous and I couldn't eat very much of this at all. I wouldn't make this if you're used to eating a diet that's lower in fat and calories, and don't care for things dripping in fat. -
I cooked it minus the chicken broth. Makes for a great vegitarian dish. It tastes better the second day, if your leftovers last that long. -
This recipe was easy and delicious, I scaled this up to 4 times, which did add a lot of butter and oil. But the vegetable broth I used really cut that. We served it at our Conforti ( note the Italian heritage) family Christmas, and there literally was one spoonful left of 4 lbs of cavatelli. I have since printed the recipe, and it will be made next year scaled to 5x..lol.
see 6 more reviews
Tweaks
-
Ps...the picture you are using is tortellini, not cavatelli.
RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
