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Homemade Garlic Parmesan Cavatappi and Broccoli photo
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Garlic Parmesan Cavatappi and Broccoli

A simple, flavorful one-pan pasta with tender broccoli, garlic, and Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

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.