"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli with Cavatelli Recipe

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This recipe for Broccoli with Cavatelli, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matthew Howard
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. cavatelli pasta
2 packages of chopped broccoli or broccoli florets
1/2 C olive oil
1 C water
1 tsp. salt
1/2 tsp pepper
4 garlic cloves, minced

Directions:
Directions:
Place all ingredients except pasta in sauce pan and bring to a boil, then reduce heat and let simmer for 20 min. Meanwhile cook cavatelli pasta according to package, drain and place in bowl. Pour broccoli mixture over pasta and toss to coat the noodles. Sprinkle with Parmesean reggiano or Pecorino Romano cheese.

Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This delicious dish works for lunch or at dinner as a quick main course, and is great for those bothersome vegetarians. One cannot go wrong serving this pasta dish with salad, bread, and a chardonnay.

 

 

 

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