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You’ll love this cavatelli and broccoli recipe! It’s an authentic Italian meal that looks as yummy as it tastes. It’s simple, economical, and full of flavor.
Published in June 2022/Updated in Sept 2025
This month, I’m back to re-share this Italian pasta recipe that we LOVE. And I want to encourage you to make it if you haven’t already!
The combination of cavatelli pasta with its chunky texture and tender, garlicky broccoli makes this dish the supreme example of how to turn simple ingredients into a fabulous meal.
The recipe is super simple. The blanched broccoli florets are tossed with fragrant garlic, chili flakes, and extra-virgin olive oil to maximize flavor. The fresh cavatelli pasta is then cooked, added to the pan, and tossed until well combined and delicious. Serve with freshly grated pecorino cheese, and you’ll be in heaven!
And if you have time, I strongly suggest making your own homemade cavatelli (!).
Making fresh cavatelli pasta is easier than you think. It’s super fun to make together, and it only requires two basic ingredients. Of course, it’s also absolutely scrumptious and perfect for impressing your family and friends.
Whether you use homemade or store-bought cavatelli, this cavatelli pasta with broccoli is luscious, satisfying, and packed with fantastic flavor!
List of the ingredients
- Broccoli
- (or)
- Extra virgin olive oil
- Garlic
- (optional)
- Salt & pepper
How to make cavatelli and broccoli
(Note: this is a quick description with step-by-step photos; the whole recipe is at the bottom of the page)
- Cavatelli: How to make cavatelli from scratch? Follow this or online or from any Italian food store.
Recipes notes
Cavatelli and broccoli ingredients
Broccoli: Choose broccoli with fresh-cut stems. The recipe calls for two large HEADS of broccoli – what a great way to hide a ton of superfood broccoli in something that tastes delicious, just like and this recipe!
Cavatelli: Fresh cavatelli and broccoli make a delicious combination, but I would say this recipe works just as well with any pasta shape of your choice.
Garlic: Plenty of garlic adds a lot of flavor, but it burns easily, so use it sparingly and keep an eye on it.
Chili flakes: (also known as red pepper flakes) for a nice pop of heat!
Extra-virgin olive oil: It packs so much flavor, making it a must for every Italian pasta recipe!
Pecorino cheese: I use pecorino Romano cheese in this broccoli cavatelli recipe; it’s made from sheep’s milk, and its taste is stronger and slightly saltier than that of Parmesan cheese. However, although different, Parmesan cheese can be used as a substitute for pecorino cheese in this recipe.
Salt & pepper: Bland broccoli? No thanks. Cook the broccoli florets in salted water, then toss them with garlic and olive oil in the skillet. Taste and add extra salt and pepper if needed.
More pasta recipes loaded with veggies?
You’ve got to the right place! I’ve gathered for you a few of my favorite pasta dishes full of flavor and vegetables:
If you make the cavatelli and broccoli recipe, let me know. Please leave a comment and/or rate this recipe. I would love to hear from you guys and get your feedback!
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Cavatelli and Broccoli
You'll love this cavatelli and broccoli recipe! It's an authentic Italian meal that looks as yummy as it tastes. It's simple, economical, and full of flavor. Recipe yields 4 servings.
Broccoli
- 2 large heads of broccoli, cut into small florets (see notes)
- 2 Tablespoons extra virgin olive oil
- 3 garlic cloves, minced or grated
- ¼ teaspoon chili flakes, plus more to serve if you wish
- fine salt, to taste
- black pepper, to taste
Cavatelli
- 1 lb (450 grams) fresh cavatelli (see notes)
Instructions
Broccoli
- Bring a large pot salted water to the boil.
- Prep the broccoli: cut the broccoli into small florets. Cut them in halves or quarters until they all look the same in size. You can use the stems too, just peel them and cut them into small bite-sized pieces. Wash florets and stems.
- Blanch the broccoli: when the water boils, add the broccoli to the pot and cook for about 5 minutes or until tender but still firm and bright green. Scoop them out with a slotted spoon, set aside and turn the heat off (but reserve pot and cooking water for the Cavatelli pasta).
- Heat the olive oil: in a large skillet heat the oil, the garlic and the chili flakes. Make sure to sauté gently until fragrant and slightly golden, about 40 seconds (don't burn it).
- Add broccoli to the skillet: toss broccoli until combined and cook for about 5 minutes over medium heat. Smash part of the broccoli with the back of a spoon (I like when some florets gets mushy, but skip this step if you wish). Taste and adjust the seasoning with salt and pepper until the flavor pops and add a touch of the cooking water if you need more moisture.
- Bring the water to the boil: use the same pot and water you used for the broccoli (make sure the saltiness works for the pasta too) and cook cavatelli until done. The texture should be soft, chewy but still firm to the bite.
- Toss to combine and serve: drain the pasta, add it to the broccoli mixture, and toss until well combined. Check again the seasoning, and serve the broccoli pasta with freshly grated pecorino cheese (or parmesan cheese) and an extra drizzle of extra virgin olive oil.
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