Cavatappi with Broccoli

Cavatappi with Broccoli is a vibrant and wholesome pasta dish that combines the delightful curves of cavatappi with tender broccoli florets, all enveloped in a light garlic and olive oil sauce. This Kosher American recipe is perfect for a quick weeknight dinner, showcasing the freshness of vegetables and the comforting nature of pasta.

Ingredients

• Cavatappi pasta - 200 grams
• Fresh broccoli florets - 150 grams
• Extra virgin olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red pepper flakes - 1/4 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional for serving)
• Lemon juice - 1 tablespoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil.
2. Add the cavatappi pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
3. In the last 3 minutes of cooking the pasta, add the broccoli florets to the pot to blanch them.
4. Once cooked, drain the pasta and broccoli, reserving about 1/2 cup of the pasta water.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
6. Add the drained cavatappi and broccoli to the skillet, tossing to combine.
7. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.
8. Season with salt and black pepper to taste, and stir in the lemon juice.
9. Serve hot, topped with grated Parmesan cheese and garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 63 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Broccoli is rich in vitamins K and C, which support immune function and bone health.
• Cavatappi provides a good source of carbohydrates for energy, making this dish great for a quick meal.

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