Garlic Parmesan Cavatappi and Broccoli
When weeknight dinners need a flavor-packed finish with minimal fuss, Garlic Parmesan Cavatappi and Broccoli delivers. Creamy, garlicky pasta twists meet bright, tender-green broccoli in a skillet dish that comes together in under 30 minutes. It’s the kind of recipe that feels indulgent but uses pantry-friendly ingredients and straightforward technique—perfect for busy cooks who want a comforting meal without the fuss.
Why this recipe works
This recipe pairs hearty cavatappi with crisp-tender broccoli, and the garlic and olive oil form a fragrant base that coats every corkscrew of pasta. A splash of chicken broth helps create a silky sauce without heavy cream, while a generous shower of grated Parmesan ties it all together with salty, nutty depth. The result is a balanced plate that’s satisfying and simple to make.
Ingredients
- ▢1 head broccoli, cut into florets
- ▢8 ounces cavatappi pasta, uncooked
- ▢1/4 cup olive oil
- ▢1 tablespoon minced garlic
- ▢1/2 cup chicken broth
- ▢Salt and pepper to taste
- ▢Grated Parmesan cheese for serving
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Wooden spoon or tongs
Make-ahead and storage tips
This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet over low heat with a splash of water or extra chicken broth to revive the sauce and prevent it from drying out. If you need to prep ahead, cut the broccoli and measure the garlic and Parmesan so finishing the dish is quick.
Step-by-step instructions
Follow these clear steps to make Garlic Parmesan Cavatappi and Broccoli. The rewritten directions preserve the original order while making each action easy to follow.
- Bring a large pot of salted water to a boil. Add the ▢8 ounces cavatappi pasta and cook according to the package directions until just al dente. Drain the pasta in a colander, reserving about 1/4 cup of the pasta cooking water in case you want to loosen the sauce later.
- While the pasta cooks, heat a large skillet over medium heat and pour in ▢1/4 cup olive oil. Once the oil shimmers, add ▢1 tablespoon minced garlic and sauté for about 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant but not browned.
- Add the ▢1 head broccoli, cut into florets, to the skillet. Sauté the broccoli with the garlic and oil, stirring occasionally, until the florets are bright green and just tender—about 4 to 6 minutes depending on the size of the pieces.
- Pour ▢1/2 cup chicken broth into the skillet with the broccoli and garlic. Stir to combine and allow the broth to simmer for 1 to 2 minutes so the flavors meld and the broccoli finishes cooking. If needed, cover briefly to steam very large florets, then remove the lid and continue.
- Add the drained cavatappi to the skillet with the broccoli and garlic-broth mixture. Toss everything together so the pasta is evenly coated. If the mixture seems dry, add a splash of the reserved pasta cooking water to loosen the sauce and create a silkier finish.
- Season the pasta and broccoli with salt and pepper to taste. Toss again to distribute the seasoning evenly.
- To serve, plate the Garlic Parmesan Cavatappi and Broccoli and sprinkle grated Parmesan cheese over each portion. Serve immediately so the cheese melts into the warm pasta.
Serving suggestions
This pasta is lovely on its own or accompanied by a crisp side salad and crusty bread. For a protein boost, quickly pan-sear pieces of chicken breast or add white beans for a vegetarian-friendly option. A squeeze of lemon over the finished plate brightens the flavors and complements the garlic and Parmesan.
Flavor notes and troubleshooting
If your broccoli cooks faster than the pasta, remove it from the skillet to prevent overcooking and add it back in when the pasta is ready. If the sauce seems bland, taste for salt before serving—cheese and broth add most of the seasoning, so adjust accordingly. Use freshly grated Parmesan for the best melting and flavor; the pre-grated varieties can be drier and less flavorful.
Final thoughts
Garlic Parmesan Cavatappi and Broccoli makes a dependable, weeknight-worthy meal that’s rich in flavor without complicated steps. It’s versatile, forgiving, and fast—perfect for meals when you want something comforting and elegant but not fussy. Keep the pantry staples stocked, and this recipe will become a go-to for busy evenings.
Enjoy your plate of Garlic Parmesan Cavatappi and Broccoli—comforting, garlicky, and cheesy in all the right ways.
Garlic Parmesan Cavatappi and Broccoli
Ingredients
- 1 head broccoli cut into florets
- 8 oz cavatappi pasta uncooked
- 1/4 cup olive oil
- 1 tbsp garlic minced
- 1/2 cup chicken broth
- salt and pepper to taste
- grated Parmesan cheese for serving
Instructions
- Fill a large stock pot with water, leaving about 2 inches from the top, and bring it to a rapid boil.
- Add the broccoli florets to the boiling water and cook for 5 minutes until bright green and starting to become tender; remove with a slotted spoon and set aside.
- Return the pot to a boil if needed, add the cavatappi and cook according to package directions until al dente; drain in a colander and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, about 1–2 minutes until fragrant (do not let it brown).
- Add the cooked broccoli and the chicken broth to the skillet and simmer for about 10 minutes, stirring occasionally, until the broccoli is fork-tender and the flavors meld; season with salt and pepper to taste.
- Add the drained cavatappi to the skillet and toss gently to combine and heat through.
- Sprinkle with grated Parmesan cheese, mix well, and serve immediately with extra Parmesan if desired.
Equipment
- large stock pot
- Slotted Spoon
- Colander
- Large Skillet
- Measuring Cups and Spoons
Notes
- Swap cavatappi for cavatelli or rotini if needed.
- Add crushed red pepper flakes for heat before serving.
- Use vegetable broth to make it vegetarian.
- You can boil the pasta and broccoli together in the broth for extra flavor.
