Recipe Details
Ingredients
-
3headsfresh broccoli, cut into florets
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1 ½poundscavatelli pasta
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½cupolive oil
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3clovesgarlic, minced
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1teaspoonsalt, or more to taste
-
1teaspooncrushed red pepper flakes
-
2tablespoonsgrated Parmesan cheese
Cooking Directions
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Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside.
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Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
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Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
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Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories317 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
9% |
| Cholesterol 1mg |
0% |
| Sodium 234mg |
10% |
| Total Carbohydrate 48g |
17% |
| Dietary Fiber 4g |
14% |
| Total Sugars 4g |
|
| Protein 10g |
20% |
| Vitamin C 67mg |
75% |
| Calcium 57mg |
4% |
| Iron 3mg |
14% |
| Potassium 326mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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