Cavatelli & Broccoli

This is my all time favorite dish on a cold fall day, or really on any day. It is a very warm dish that provides so much comfort all in one bowl. The cavatelli is usually found in the frozen section of your grocery store, which means that they are not as dried out as your box pasta. This makes them extra chewy and creamy. Frying the broccoli first before adding it to the broth is very important so it remains crispy, the last thing you want is soggy broccoli.

I usually use chicken broth, but any type of broth will taste good. There is really not to much broth you can add, the recipe can easily absorb more broth if you want to make your dish more soupy, and you can always add more as you go to get to your desired amount, but at least start with 4 cups or else the dish will be dry.

Serve the dish with red pepper flakes, more parmesan cheese and even top with a protein of your choice. Crispy chicken is really great mixed into the broth! And some bread on the side to soak up the remaining broth in your dish.

Give it a try, tag @colellafarms on Instagram when you do when you do!

RECIPE:

Ingredients:

• 4-6 Cups Broccoli in 1 inch pieces

• 4 cups broth

• 3 cloves of garlic

• 1.5lb of Cavatelli

• Olive Oil

• Salt & Pepper

• 1/2 Cup Parmesan Cheese

Equipment:

• Large deep sided pan

• Wooden Spoon

Directions:

1. Cut broccoli into small bite size chunks

2. In a large pan drizzle olive oil and heat on medium

3. Add garlic and brown until fragrant

4. Add broccoli, salt and pepper and cook for 3 minutes, making sure to stir often

5. Add broth of your choice and bring to a boil

6. Add pasta into broth and cook according to package instructions.

7. Bring the mixture back to a rapid boil then add parmesan cheese. Stir in and boil for 3 minutes

8. Serve hot with extra parmesan cheese, chicken and red pepper flakes.

Notes:

• Store left overs in the fridge for up to 5 days

• Substitute parmesan cheese with your dairy free alternative