Ricotta Cavatelli and Sauteed Broccoli

I found this recipe delicious and simple. The recipe says to use either homemade cavatelli or any kind of pasta. As always, definitely worth the for the taste of homemade :)

Servings 6
Author Maria Vannelli RD

Ingredients
* 6 tablespoons olive oil separated
* 4 cloves garlic chopped
* 2 anchovy fillets
* pinch red pepper flakes optional
* 3 stalks broccoli florets and stalk, trimmed and chopped
* 1 pound cavatelli pasta homemade or commercial (500 grams)
* 2-3 cups reserved pasta water
* ½ cup Pecorino Romano Cheese freshly grated
* salt and pepper to taste

Toppings:
* Extra virgin olive oil to drizzle
* Pecorino Romano cheese to taste

Instructions
* Over high heat, bring a large pot of salted water to a rolling boil.
* While waiting for the water to boil, trim and cut up the stems and head of the broccoli.
Rinse and set aside.

* In a large skillet, over medium-low heat, heat 6 tablespoons of olive oil.

* Sauté the chopped garlic for 1-2 minutes.

* Add the anchovies and mash them together with a fork or the back of a spoon into a smooth paste.

* If using, add red pepper flakes.

* Add the bite-sized pieces of broccoli to the pan and saute for 3-5 minutes.

* Add the pasta to the boiling water and cook until al dente.

* Transfer about 1 cup of the pasta water to the skillet to cook the broccoli a little more. Turn the heat to medium-high. Add more pasta water if necessary. Do not allow skillet to become dry. Make sure to taste so that you have the right texture.

* As the cavatelli pasta float to the top, remove with a slotted spoon and add to the skillet with the broccoli.

* Add another ladle of pasta water, along with ½ cup of Pecorino Romano Cheese. Turn off the heat and quickly stir to combine.

* Then gently toss the pasta and the broccoli together in the pan. Continue tossing and stirring for 1-2 minutes. The extra liquid will be absorbed by the pasta. Conversely, add a little pasta water if the mixture appears dry.

* Top with extra cheese and a drizzle of olive oil, if using.

* Serve immediately.

Notes
* Use both the head and the stalk of broccoli.

* Although anchovies provide lots of character and flavor to this dish, it is totally optional.

* The tossing of the pasta in the skillet creates a silky sauce.

* Cavatelli can be replaced with any short pasta that can scoop up the pasta sauce. Orechiette and small pasta shells are great alternatives.

Nutrition Note: Not only are anchovies high in heart healthy omega-3 fatty acids, they also contain the least amount of harmful chemicals (like mercury).

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 62g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 131mg | Potassium: 422mg | Fiber: 4g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 68mg | Calcium: 146mg | Iron: 2mg

Sauteed Broccoli and Cavatelli Recipe https://www.shelovesbiscotti.com/sauteed-broccoli-and-cavatelli-recipe/ March 9, 2020