A simple Cavatelli and Broccoli recipe made with fresh garlic, tender broccoli, a touch of fresh chili and of course cavatelli pasta. This quick weeknight meal is ready in about 15 minutes — hearty, healthy and full of flavor.
This dish is ideal for busy evenings: fast, simple, vegetable-rich and genuinely satisfying.
Below you’ll find the recipe with ingredient notes, step-by-step photos, tips, variations and a short video reference. For the printable recipe, see the recipe card at the bottom of the page.
So what is Cavatelli?
Cavatelli are an eggless semolina pasta known as “little hollows.” They resemble small shells or mini hot dog buns and can be smooth or ridged. You can buy them at Italian grocers or make them at home from simple dough.
There are also ricotta-and-egg versions of cavatelli that are softer and indulgent — usually found fresh or made at home. Cavatelli pair wonderfully with broccoli but work well with many sauces and proteins.
Popular pairings include meat ragù, beans, seafood such as mussels, or a simple tomato sauce. Use the shape the same way you would other short pastas.
About the sauce
The beauty of this recipe is its simplicity. Minimal ingredients deliver maximum flavor. Fresh garlic, a little chili, oregano, grated zucchini and tender broccoli combine with butter and Parmesan to create a creamy, satisfying coating for the pasta.
Use half a fresh red chili for gentle heat, or increase to suit your taste. I prefer three garlic cloves for a bold garlic note, and grated zucchini adds brightness and body without overpowering the dish.
How to make Cavatelli and Broccoli — step by step
Start by bringing a large pot of salted water to a rolling boil — large enough for both pasta and broccoli.
While the water heats, grate one zucchini and thinly slice the garlic and chili.
Add the cavatelli to the boiling water. When the pasta has about 5 minutes left to cook, add the broccoli florets so they stay tender-crisp.
Meanwhile, warm olive oil in a large frying pan, add the garlic, chili and oregano and sauté briefly until fragrant. Add the grated zucchini and continue to sauté for about five minutes.
When the pasta and broccoli are al dente, transfer them to the pan with the zucchini (a slotted spoon preserves some cooking water). Add butter and plenty of freshly grated Parmesan. Turn off the heat and toss until the butter melts and coats the pasta. Taste and adjust seasoning, then serve immediately.
How to make it with sausage
For a meaty version, remove sausage from its casing and brown it first. Drain excess fat, then add the garlic and chili and continue with the recipe as written. The browned sausage adds savory depth and pairs beautifully with the broccoli and pasta.
Top recipe tips
- Add broccoli when the pasta has five minutes remaining so it stays slightly firm.
- Cavatelli usually cook in 10–13 minutes; check the package and test for al dente.
- Adjust chili to your heat preference — dried red pepper flakes work well too.
- Add butter and Parmesan immediately while the pasta is hot to create a silky, creamy coating.
- Transfer pasta to the pan with a slotted spoon to keep a little pasta water; it helps bind the sauce. If you drain completely, reserve a few tablespoons of pasta water to add back if needed.
- Leftovers keep in the fridge for 2–3 days and can be enjoyed cold as a pasta salad.
More easy pasta recipes you might like
- Broccoli Pasta With Chilli, Garlic And Parmesan
- Easy Parmesan Pasta with Butter & Pepper
- Herby Garlic Butter Pasta Sauce
- Pasta With Puttanesca Sauce
- Pasta Fagioli Soup – Pasta & Beans
If you try this Cavatelli and Broccoli recipe, please share how it went in the comments. I love hearing from readers.
Step by step photos above
Most recipes include step photos, tips and sometimes a short video.
Cavatelli and Broccoli
By Emily
Ingredients
- 1 lb (500g) cavatelli pasta
- 1 head broccoli, cut into small florets
- 1 zucchini (courgette), grated
- ½ tbsp fresh oregano (or substitute fresh parsley)
- ½ fresh red chili, finely sliced
- 3 garlic cloves, finely sliced
- 3 tbsp butter (50g)
- ½ cup freshly grated Parmesan (about 20g)
Instructions
- Bring a large pot of salted water to a boil (big enough for pasta and broccoli).
- While the water heats, grate the zucchini and finely slice the garlic and chili.
- Add the pasta to the boiling water. When the pasta has about 5 minutes left, add the broccoli florets.
- In a large frying pan, warm olive oil and sauté the garlic, chili and oregano until fragrant.
- Add the grated zucchini and sauté for about 5 minutes until softened.
- When pasta and broccoli are al dente, transfer them to the pan with the zucchini. Add butter and freshly grated Parmesan.
- Turn off the heat and toss until the butter melts and coats the pasta. Season to taste and serve.
Notes
- Add broccoli with five minutes remaining so it keeps a slight bite.
- Cavatelli typically cooks in 10–13 minutes—check for al dente doneness.
- Adjust chili to taste; dried red pepper flakes work well.
- Add butter and Parmesan while the pasta is hot to create a creamy coating.
- Using a slotted spoon to transfer pasta keeps some cooking water in the pan, which helps bind the sauce; otherwise reserve a few tablespoons of pasta water and add as needed.
- Store leftovers in the fridge for 2–3 days; they’re also tasty cold as a pasta salad.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise noted.
- Vegetable sizes are medium unless specified.
- All recipes are tested using a convection (fan) oven when applicable.
Nutrition
Carbohydrates: 98 g |
Protein: 20 g |
Fat: 11 g |
Saturated Fat: 6 g |
Cholesterol: 23 mg |
Sodium: 140 mg |
Potassium: 888 mg |
Fiber: 8 g |
Sugar: 7 g |
Vitamin A: 1365 IU |
Vitamin C: 153 mg |
Calcium: 120 mg |
Iron: 3 mg
Nutrition information is an approximation.
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