Cavatelli and BroccoliCavatelli and Broccoli

Name: Cavatelli and Broccoli
Prep time: 16 min
Cook time: 40 min
Total time: 56 min
Yield: 4 Persons
Cuisine: International
Ingredients: 2 pounds broccoli crowns — cut into bite-size florets; 1/4 cup extra-virgin olive oil — divided; 1 teaspoon kosher salt — divided, plus additional to taste; 1/4 teaspoon black pepper — plus additional to taste; 1 15-ounce can cannellini beans — or similar white beans, such as great Northern; 8 ounces cavatelli — or other tube-shaped pasta; 1 medium lemon — zest and juice; 1/2 teaspoon freshly ground black pepper; 1 cup part-skim ricotta cheese — about 7.5 ounces; ¼ cup grated Parmesan cheese — plus additional for serving; ¼ teaspoon red pepper flakes — plus additional to taste

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Cuisine

International

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Servings

4 Persons

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Prep Time

16 Minutes

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Cook Time

40 Minutes

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Difficulty

Medium Level

Cavatelli and Broccoli requires around 40 minutes from start to finish. This recipe serves 4 and costs $2.14 per serving. This main course has 597 calories, 29g of protein, and 22g of fat per serving. 1 person were impressed by this recipe. If you have similar beans, olive oil —, cavatelli —, and a few other ingredients on hand, you can make it. It is brought to you by Well Plated. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. Similar recipes include Broccoli With Cavatelli, Cavatelli With Broccoli, and Broccoli and Sausage Cavatelli.

DeliciousTastyWell Prepared

Ingredients

•2 pounds broccoli crowns — cut into bite-size florets

•1/4 cup extra-virgin olive oil — divided

•1 teaspoon kosher salt — divided, plus additional to taste

•1/4 teaspoon black pepper — plus additional to taste

•1 15-ounce can cannellini beans — or similar white beans, such as great Northern

•8 ounces cavatelli — or other tube-shaped pasta

•1 medium lemon — zest and juice

•1/2 teaspoon freshly ground black pepper

•1 cup part-skim ricotta cheese — about 7.5 ounces

•¼ cup grated Parmesan cheese — plus additional for serving

•¼ teaspoon red pepper flakes — plus additional to taste

Cooking Instructions

01
Place a rack in the center of your oven and preheat the oven to 400 degrees F.
02
Place the broccoli and white beans in the center.
03
Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and black pepper. Toss to coat then spread into an even layer, scattering the beans throughout. Roast for 15 minutes, then remove the pan from the oven and gently toss the broccoli and beans to move it around a bit and promote even browning. Return to the oven and bake 5 to 10 additional minutes, until the broccoli is dark and crisp at the tips of the florets and the beans are lightly crisp. Set aside.
04
While the broccoli and beans cook, bring a large pot of salted water to a boil.
05
Add the pasta and cook until al dente, according to the package instructions. Reserve 1 generous cup of the pasta cooking water, then drain the pasta.
06
Return the pasta to the pot.
07
Add 1/4 cup reserved pasta cooking water, the ricotta, Parmesan, red pepper flakes, and remaining 1/4 teaspoon salt.
08
Zest the lemon right into the pot, then cut the lemon into quarters and squeeze in the juice.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023