You know that moment when you open your fridge, and inspiration hits? That’s exactly how I stumbled upon this delightful recipe for Creamy Cavatelli and Broccoli. With a handful of ingredients and a craving for something comforting yet vibrant, I whipped up a dish that’s quickly become a weeknight favorite in my home. The creamy ricotta sauce, infused with bright lemon zest, perfectly complements the roasted broccoli and crispy beans, creating a symphony of flavors that’s both satisfying and meatless.
After a whirlwind of busy days, there’s nothing like a generous bowl of pasta that not only warms your heart but also nourishes your soul. This dish checks all the boxes: it’s quick to make, packed with wholesome ingredients, and absolutely bursting with flavor. Plus, it’s a fantastic way to enjoy a well-balanced, vegetarian meal that feels indulgent without the guilt. Trust me, every bite is a little slice of comfort, making it the perfect antidote to the monotony of fast food. Get ready to impress your taste buds and transform your dinner routine with this creamy delight!
Why will you love Cavatelli and Broccoli?
Creamy goodness: This dish features a light yet indulgent ricotta sauce that envelops each piece of cavatelli, making it a comforting delight.
Quick preparation: Perfect for busy weekdays, you can whip this up in under 30 minutes without sacrificing flavor!
Versatile ingredients: Swap in seasonal vegetables or your favorite beans for a unique twist that suits your taste.
Crowd-pleasing appeal: Whether you’re cooking for family or hosting friends, this eye-catching, meatless dish is sure to impress.
Nutritious satisfaction: Packed with fiber and protein, it leaves you feeling full and satisfied—all while being vegetarian-friendly!
Cavatelli and Broccoli Ingredients
Get ready for a delightful meatless meal!
For the Roasted Veggies
- Broccoli – Use 2 pounds of bite-sized florets for a sweet, crispy texture.
- Extra-Virgin Olive Oil – Coat your veggies for roasting; substitute with avocado oil for a different flair.
- Kosher Salt – Enhances flavor beautifully; feel free to use sea salt if you prefer.
- Ground Black Pepper – Freshly ground adds better flavor; it’s perfect for those mild heat enthusiasts.
For the Sauce and Pasta
- Cannellini Beans – Offers protein and creaminess; swap with great Northern or navy beans if you like.
- Cavatelli – This delightful pasta provides a chewy texture; other tube-shaped pastas can work too.
- Lemon – Zest and juice this citrus gem to infuse brightness into your dish.
- Part-Skim Ricotta Cheese – This is key for creaminess; if needed, substitute with cottage cheese, adjusting texture.
- Grated Parmesan Cheese – A sprinkle adds depth; consider Pecorino Romano for a sharper taste.
- Red Pepper Flakes – A hint of kick if you like spice; omit for a milder experience.
Get ready to dive into a creamy Cavatelli and Broccoli masterpiece that will steal your heart!
How to Make Cavatelli and Broccoli
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Preheat oven: Start by preheating your oven to 400°F (200°C) to get it ready for roasting those delicious veggies!
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Prepare the veggies: On a baking sheet, toss together 2 pounds of bite-sized broccoli florets and cannellini beans with a generous drizzle of extra-virgin olive oil, kosher salt, and freshly ground black pepper. Layer them evenly for optimal roasting.
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Roast the veggies: Place the baking sheet in the preheated oven and roast for 15 minutes. Then toss them lightly and roast for an additional 5-10 minutes until the broccoli is dark and crispy around the edges and the beans are lightly crisped.
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Cook the cavatelli: While the veggies are roasting, bring a large pot of salted water to a rolling boil. Add 1 pound of cavatelli and cook until it’s al dente, usually about 2-3 minutes less than package instructions. Don’t forget to reserve 1 cup of that pasta cooking water before draining!
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Combine everything: In the pot with the drained cavatelli, stir in 1 cup of part-skim ricotta cheese, ½ cup of grated Parmesan, the reserved pasta water (¼ cup to start), lemon zest, and the roasted vegetables. Mix well until creamy and well combined, adding more pasta water if needed to reach your preferred sauce consistency.
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Season and serve: Taste your dish and adjust seasoning with any extra salt and pepper to your liking. Serve hot, garnished with additional Parmesan cheese for an added flair!
Optional: Try adding a sprinkle of fresh herbs like basil or parsley for an aromatic touch.
Exact quantities are listed in the recipe card below.
What to Serve with Cavatelli and Broccoli?
Cozy up to a meal that effortlessly combines comfort and flavor, making every dinner a special occasion.
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Garlic Bread: Perfect for sopping up the creamy sauce, adding a warm, crunchy texture that complements the softness of the pasta.
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Arugula Salad: A fresh peppery salad with a lemon vinaigrette brings a burst of brightness, balancing the dish’s richness beautifully.
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Grilled Asparagus: Adding lightly grilled asparagus not only enhances the colors of your plate but also introduces a smoky flavor that pairs wonderfully with the creamy sauce.
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Roasted Cherry Tomatoes: Sweet, caramelized cherry tomatoes add a pop of color and a juicy burst, elevating each bite of cavatelli.
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White Wine: A chilled glass of crisp white wine, like Pinot Grigio, enhances the lemony notes in the dish while adding a touch of elegance to your meal.
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Lemon Sorbet: A light and fruity dessert,
this sorbet cleanses your palate after the creaminess of your pasta, offering a refreshing end to your dining experience.
Expert Tips for Cavatelli and Broccoli
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Roasting Technique: Toss the veggies halfway through roasting to ensure they cook evenly and achieve that perfect crispiness.
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Pasta Water Magic: Always reserve enough pasta water! It helps achieve the desired creamy sauce consistency without making it too thick or dry.
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Flavor Adjustments: Add lemon zest at the end for the best flavor boost. Adjust seasoning after combining everything; the sauce flavors can intensify while cooking.
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Texture Matters: Use fresh broccoli florets instead of frozen for the best texture; fresh will provide that bright crunch you’re looking for!
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Bean Variety: Experiment with different beans. Cannellini is delicious, but great Northern or navy beans can elevate the creaminess in your Cavatelli and Broccoli.
Cavatelli and Broccoli Variations
Feel free to play with the ingredients and make this dish uniquely yours!
- Veggie Switch: Try replacing broccoli with asparagus or zucchini for a seasonal twist.
- Cheese Choice: Swap ricotta for goat cheese for an exciting tangy flavor.
- Protein Boost: Add grilled chicken or sautéed mushrooms for extra heartiness.
- Noodle Fun: Use gluten-free pasta like quinoa or brown rice cavatelli for a nutritious alternative.
- Spice it Up: Increase red pepper flakes for a bolder kick, or add a sprinkle of smoked paprika for depth.
Experimenting in the kitchen can turn a simple recipe into an unforgettable culinary adventure. Feel free to mix and match ingredients based on your cravings!
Make Ahead Options
These creamy Cavatelli and Broccoli are perfect for meal prep enthusiasts! You can roast the broccoli and beans up to 3 days in advance. Simply drizzle them with olive oil, season, and roast as instructed, then refrigerate in an airtight container. The pasta can also be cooked up to 24 hours ahead; store it in the fridge with a drizzle of olive oil to prevent sticking. When you’re ready to serve, just combine the refrigerated vegetables with the cooked pasta, stir in the ricotta and Parmesan, adjusting the sauce with reserved pasta water. This way, you’ll enjoy a delicious and creamy dish that feels fresh and equally delightful, all while saving precious time during busy weeknights!
How to Store and Freeze Cavatelli and Broccoli
- Fridge: Store leftovers in an airtight container for up to 4 days. Make sure to allow the dish to cool completely before sealing to maintain freshness.
- Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Press out excess air to prevent freezer burn.
- Defrosting: When ready to enjoy, defrost overnight in the refrigerator for best results.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of reserved pasta water to revive the creamy texture of your Cavatelli and Broccoli.
Cavatelli and Broccoli Recipe FAQs
What type of broccoli should I use?
Absolutely! For the best flavor and texture, use 2 pounds of fresh broccoli crowns cut into bite-sized florets. Look for bright green florets with firm stems; avoid any that have dark spots or are wilted.
How should I store leftovers?
You can store any leftovers in an airtight container for up to 4 days in the refrigerator. Make sure the dish has cooled completely before sealing it to keep it fresh.
Can I freeze Cavatelli and Broccoli?
Very! To freeze, place your Cavatelli and Broccoli in a freezer-safe container, press out any excess air to prevent freezer burn, and it will be good for up to 3 months. When you’re ready to enjoy, defrost it overnight in the refrigerator.
What if the sauce is too thick?
No worries! If your sauce becomes too thick after cooking, simply add a splash of the reserved pasta water gradually as you mix, stirring until you achieve your desired creamy consistency. This technique works wonders to bring everything back to life!
Is this recipe suitable for gluten-free diets?
Of course! To make a gluten-free version of Cavatelli and Broccoli, you can substitute regular cavatelli with gluten-free pasta options, which are widely available in many grocery stores. Just be sure to check the cooking instructions on the package for best results.
Can I modify the recipe for allergies?
Absolutely! If you have dairy allergies, you can swap the ricotta and Parmesan with dairy-free alternatives such as cashew cream or nutritional yeast for a cheesy flavor without the dairy. And if you’re baking for pets, remember to omit any ingredients that could be harmful, like garlic or onion!
Creamy Cavatelli and Broccoli for a Cozy Meatless Night
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) to get it ready for roasting those delicious veggies!
- On a baking sheet, toss together 2 pounds of bite-sized broccoli florets and cannellini beans with a generous drizzle of extra-virgin olive oil, kosher salt, and freshly ground black pepper. Layer them evenly for optimal roasting.
- Place the baking sheet in the preheated oven and roast for 15 minutes. Then toss them lightly and roast for an additional 5-10 minutes until dark and crispy around the edges.
- While the veggies are roasting, bring a large pot of salted water to a rolling boil. Add 1 pound of cavatelli and cook until al dente, about 2-3 minutes less than package instructions. Reserve 1 cup of pasta cooking water before draining.
- In the pot with the drained cavatelli, stir in 1 cup of ricotta cheese, ½ cup of parmesan, reserved pasta water (¼ cup to start), lemon zest, and the roasted vegetables. Mix well until creamy, adding more pasta water if needed.
- Taste and adjust seasoning with extra salt and pepper. Serve hot, garnished with more parmesan.