You know those busy weeknights when comfort food calls but you dread the cleanup? These 14 one-pot cavatelli and broccoli recipes are your answer—quick, satisfying, and leaving you with just one pot to wash. Dive in for easy dinners that taste like a hug.
Creamy Parmesan Cavatelli and Broccoli
Dinner tonight? You'll love this one-pot creamy parmesan cavatelli and broccoli. It's rich, comforting, and comes together in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Pasta
- 8 oz cavatelli pasta
- 1 ½ cups broccoli florets (about 1 small crown)
For the Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water (plus more if needed)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add cavatelli and cook according to package directions until al dente, about 8–10 minutes. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- While pasta cooks, melt butter in a large skillet or Dutch oven over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add broccoli florets to the skillet. Cook for 3–4 minutes, stirring occasionally, until bright green and tender-crisp. (Tip: Don't overcook—you want a little bite.)
- Reduce heat to low. Pour in heavy cream and stir in Parmesan cheese. Whisk until cheese is melted and sauce is smooth. If too thick, add pasta water a few tablespoons at a time until desired consistency. (Tip: Always use freshly grated Parmesan for the creamiest sauce—pre-shredded won't melt as well.)
- Add the cooked cavatelli to the skillet and toss to coat in the sauce. Season with salt and pepper. (Tip: Taste and adjust seasoning—the pasta water and cheese add salt, so go easy at first.)
- Let everything simmer together for 1 minute to meld flavors. If sauce thickens too much, add a splash more pasta water. Serve immediately.
Finally, this dish is pure comfort—creamy, cheesy, with pops of tender broccoli. Serve it as a hearty main or a satisfying side, and watch it disappear!
Spicy Sausage Cavatelli and Broccoli
Zipping together spicy sausage, tender cavatelli, and fresh broccoli in one pot makes this weeknight dinner a breeze. It's a hearty, flavorful meal that comes together quickly with minimal cleanup.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
The Dish
- 1 pound spicy Italian sausage, casings removed
- 8 ounces cavatelli pasta
- 2 cups broccoli florets (about 1 small head)
- 3 cloves garlic, minced
- 1/2 cup chicken broth, plus more if needed
- A splash of olive oil
- A pinch of red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add a splash of olive oil.
- Add the spicy Italian sausage, breaking it up with a wooden spoon. Cook until browned, about 5–7 minutes. Tip: Don't rush this step—browning adds deep flavor to the whole dish.
- Add the minced garlic and a pinch of red pepper flakes. Cook for 30 seconds until fragrant.
- Pour in 1/2 cup chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
- Add the cavatelli pasta and broccoli florets. Stir to combine everything.
- Cover the pot and cook on medium-low heat for about 10–12 minutes, stirring occasionally, until the pasta is al dente and broccoli is tender. Tip: If the liquid evaporates too quickly, add a splash more broth.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well.
- Serve hot, topped with grated Parmesan cheese if desired. Tip: For extra crunch, sprinkle toasted breadcrumbs on top.
With its kick of spice and satisfying texture, this one-pot wonder is perfect for busy nights. Whether you serve it straight from the pot or with a side of crusty bread, it’s sure to become a regular in your dinner rotation.
Garlic Lemon Cavatelli and Broccoli
Nothing beats a quick one-pot meal that's both comforting and bright, and this Garlic Lemon Cavatelli and Broccoli is exactly that. You'll get tender pasta, crisp-tender broccoli, and a zesty lemon-garlic finish—all in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound cavatelli pasta
- 2 cups broccoli florets (about 1 small head)
- 3 cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 lemon (zest and juice)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- 1 cup reserved pasta cooking water
Instructions
- Bring a large pot of generously salted water to a boil. Add cavatelli and cook according to package directions until al dente. Before draining, scoop out and reserve 1 cup of the pasta water, then drain the pasta and set aside.
- In the same pot, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant—don't let it brown.
- Add the broccoli florets and 1/4 cup of the reserved pasta water. Cover the pot and steam for 2-3 minutes until the broccoli is bright green and tender-crisp. (Tip: overcooking makes it mushy, so keep an eye on it.)
- Add the cooked cavatelli to the pot along with the remaining 3/4 cup reserved pasta water, lemon zest, lemon juice, Parmesan cheese, and a pinch of salt and pepper. Toss everything together over low heat for about 1 minute, until the sauce clings to the pasta. Add more pasta water if it seems dry.
- Taste and adjust seasoning with more salt or lemon if needed. Serve immediately, topped with extra Parmesan.
Great when you want something light yet satisfying—the lemon and garlic keep it fresh, while the broccoli adds a nice crunch. You could toss in some grilled chicken for extra protein, or serve it alongside a crisp green salad.
Roasted Red Pepper Cavatelli and Broccoli
Nothing beats a one-pot pasta dinner on a busy weeknight. This roasted red pepper cavatelli and broccoli is quick, smoky, and so satisfying.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Dish
- 1 jar (12 oz) roasted red peppers, drained
- 8 oz cavatelli pasta (or any short pasta)
- 1 head broccoli, cut into small florets
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Dice the onion and mince the garlic. Cut the broccoli into small florets. (Tip: Use the stems too if you like—just peel and chop.)
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
- Add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- Add the drained roasted red peppers and cook for 2 minutes, stirring.
- Pour in the vegetable broth and bring to a simmer.
- Using an immersion blender, puree the sauce until smooth. (Tip: Be careful of hot liquid; if using a regular blender, blend in batches and vent the lid.)
- Add the cavatelli and broccoli florets to the pot. Stir to coat in the sauce.
- Cover and cook according to the pasta package directions, about 10–12 minutes, stirring occasionally to prevent sticking. Tip: If the sauce gets too thick, add a splash of broth or water.
- Season with salt and black pepper to taste. Serve hot with grated Parmesan cheese.
Just a sprinkle of Parmesan on top adds a salty finish. This dish is perfect as a hearty vegetarian main or a side for grilled chicken. Enjoy!
Vegan Cashew Cream Cavatelli and Broccoli
Did you know you can make a creamy, dreamy pasta without any dairy? This vegan cashew cream cavatelli and broccoli is proof—and it all comes together in one pot! The cashew cream is rich and savory, blending up in minutes while the pasta cooks.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the cashew cream
- 1 cup raw cashews, soaked in hot water for 15 minutes
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic
For the pasta
- 8 ounces cavatelli pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Drain and rinse the soaked cashews. Add to a blender with water, nutritional yeast, lemon juice, and garlic. Blend until very smooth and creamy. Set aside.
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 5 minutes, then stir in the broccoli florets. Cook together for another 3–4 minutes until the pasta is al dente and the broccoli is tender. Before draining, reserve 1 cup of the pasta water. (Tip: That reserved water is a lifesaver for thinning the sauce later if needed.)
- Drain the pasta and broccoli, then return them to the pot over low heat. Drizzle in the olive oil and toss to coat.
- Pour the cashew cream over the pasta and stir until everything is well coated. If the sauce seems too thick, stir in a splash of the reserved pasta water. Season generously with salt and pepper. (Tip: A pinch of red pepper flakes adds a nice kick if you like a little heat.)
- Serve immediately in bowls. (Tip: Top with a sprinkle of fresh parsley or extra nutritional yeast for color and flavor.)
Craving a cozy bowl? The cavatelli's little ridges catch every bit of the creamy sauce, and the tender broccoli adds a fresh pop. Serve it with a side salad or crusty bread for a complete meal that’s totally plant-based.
Sun-Dried Tomato Cavatelli and Broccoli
Usually when I'm craving something tangy and comforting, this one-pot cavatelli and broccoli hits the spot. The sun-dried tomatoes add a punch of flavor, and it's all done in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 pound cavatelli pasta
- 1 head broccoli, cut into florets
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons olive oil
- Salt and black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add cavatelli and cook according to package directions until al dente, about 10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook until fragrant, about 1 minute.
- Add the sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
- Add broccoli florets and cook, stirring, until bright green and slightly tender, about 4–5 minutes. Tip: If the broccoli isn't tender enough, splash in a little reserved pasta water and cover for a minute.
- Drain the pasta and add it to the skillet with the broccoli and sun-dried tomatoes. Toss to combine.
- Pour in about 1/2 cup of the reserved pasta water and sprinkle the Parmesan over everything. Toss vigorously until the cheese melts and a silky sauce forms. Season with salt and pepper to taste.
- Serve immediately with extra Parmesan if you like.
Vibrant from the broccoli and sun-dried tomatoes, this dish is perfect for busy weeknights. The cavatelli's little ridges hold onto the savory sauce, making every bite satisfying. You can even top it with a fried egg for extra richness.
Pesto Cavatelli and Broccoli
Busy weeknights call for quick dinners that still feel special. This one-pot cavatelli and broccoli with basil pesto is exactly that—herbaceous, bright, and ready in under 30 minutes. You'll love how the pesto coats every little shell.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Pesto
- 2 cups fresh basil leaves (packed)
- 1/3 cup toasted pine nuts
- 2 cloves garlic, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1/2 teaspoon salt
- A squeeze of lemon juice (optional)
For the Pasta
- 12 oz cavatelli pasta
- 2 cups broccoli florets (bite-sized)
- Salt for pasta water
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per 4 quarts of water—it should taste like the sea.
- Add the cavatelli and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally so they don't stick.
- When there are 2 minutes left on the pasta timer, add the broccoli florets right into the pot. They’ll cook quickly and turn bright green.
- While the pasta cooks, make the pesto: In a food processor, pulse the basil, pine nuts, garlic, Parmesan, and salt until finely chopped. With the motor running, drizzle in the olive oil until smooth. For a brighter flavor, add a tiny squeeze of lemon.
- Reserve 1/2 cup of pasta water, then drain the pasta and broccoli together. Don’t rinse!
- Return the pasta and broccoli to the pot. Add about 1/2 cup of pesto (or more if you like) and a splash of the reserved pasta water. Toss over low heat until everything is coated and glossy. Add more pasta water if it seems dry.
- Taste and adjust salt or pesto. Serve immediately with extra Parmesan on top.
Kale might be trendy, but here broccoli is the perfect partner—tender yet with a slight snap. The pesto's nutty, cheesy richness clings to every cavatelli, making each bite satisfying. For a fun twist, toss in some cherry tomatoes at the end or a sprinkle of red pepper flakes if you like heat.
White Wine Butter Cavatelli and Broccoli
Broccoli and cavatelli are a match made in pasta heaven, and this one-pot white wine butter sauce takes it over the top. It's the kind of meal that feels fancy but comes together in a flash—perfect for a busy weeknight when you want something delicious without a mess.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 box (12 oz) cavatelli pasta
- 1 head broccoli, cut into small florets
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc)
- Salt and black pepper
- 1/4 tsp red pepper flakes (optional, but good)
- 1/2 cup grated Parmesan cheese (for serving)
- Reserved pasta water (about 1 cup)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package directions until al dente. About 2 minutes before the pasta is done, add the broccoli florets to the pot—this blanches them perfectly. Remember: you want the broccoli tender but still bright green, not mushy.
- Reserve 1 cup of the pasta water, then drain the pasta and broccoli together. Set aside.
- In the same pot, melt the butter over medium heat. Add the minced garlic and cook, stirring, for about 30 seconds until fragrant—don't let it brown.
- Pour in the white wine. Bring to a simmer and let it reduce for 2 minutes, scraping up any browned bits from the bottom of the pot. Pro tip: use a wine you'd actually drink; the flavor matters.
- Return the drained pasta and broccoli to the pot. Toss everything together, adding a splash of the reserved pasta water if it looks dry—the starchiness helps the sauce cling.
- Add the red pepper flakes (if using), and season generously with salt and black pepper. Toss again. Serve immediately, topped with Parmesan. Another tip: if you want extra richness, swirl in another tablespoon of cold butter at the end.
Goodness, this dish is pure comfort—the buttery wine sauce coats every nook of the cavatelli, while the broccoli adds a fresh crunch. You can toss in cooked chicken or shrimp for a heartier meal, but honestly, it's perfect just like this.
Mushroom and Thyme Cavatelli and Broccoli
Kick off your weeknight dinner with a cozy, one-pot wonder that’s earthy, satisfying, and oh-so-easy. This Mushroom and Thyme Cavatelli and Broccoli brings together tender pasta, savory mushrooms, and bright broccoli in a creamy, herby sauce. It’s the kind of meal that feels fancy but comes together in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Dish
- 1 pound cavatelli (or any short pasta)
- 2 cups chopped broccoli florets (about 1 head)
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 1/2 cup reserved pasta water (from cooking)
Instructions
- Bring a large pot of salted water to a boil (Tip: Use about 1 tablespoon salt per 4 quarts water). Add cavatelli and cook until al dente, about 8-10 minutes. In the last 2 minutes, add broccoli florets. Drain, reserving 1/2 cup pasta water, and set aside.
- While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms in a single layer (don't overcrowd—cook in batches if needed) and sauté until golden brown, about 5-7 minutes, stirring occasionally.
- Reduce heat to medium, add shallot and garlic; cook 1-2 minutes until fragrant, scraping up browned bits.
- Pour in chicken broth and bring to a simmer; let reduce slightly, about 2-3 minutes.
- Stir in heavy cream, Parmesan, thyme, salt, and pepper. Whisk until cheese melts and sauce is smooth. If too thick, add a splash of reserved pasta water (Tip: Grate Parmesan finely so it melts easily).
- Add cooked pasta and broccoli to skillet; toss gently to coat. Add more pasta water if needed to loosen sauce (Tip: Broccoli will continue to soften in the warm sauce, so don't overcook it earlier). Serve immediately.
Velvety, earthy, and packed with umami, this one-pot cavatelli and broccoli is comfort food at its finest. The mushrooms add a meaty depth while the broccoli brings a fresh bite. Serve it as a hearty main or a side with grilled chicken—either way, it's a weeknight winner.
Smoked Paprika Chicken Cavatelli and Broccoli
Perfect for busy weeknights, this one-pot cavatelli and broccoli with smoked paprika chicken is smoky, comforting, and ready in about 30 minutes. You’ll love how the paprika flavors the chicken and the pasta soaks up all that goodness.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups broccoli florets (about 1 small head)
- 4 cups low-sodium chicken broth
- 8 oz (about 2 cups) cavatelli pasta
- Grated Parmesan cheese for serving (optional)
Instructions
- Pat the chicken pieces dry with paper towels—this helps them brown better. In a bowl, toss with smoked paprika, salt, and pepper until evenly coated.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer and cook without stirring for 3–4 minutes, until golden brown. Flip and cook another 2–3 minutes. Transfer to a plate and set aside.
- Reduce heat to medium. Add the minced garlic to the pot and sauté for 30 seconds until fragrant. Then add broccoli florets and cook for 2 minutes, stirring occasionally, until bright green.
- Pour in the chicken broth, scraping up any browned bits from the bottom—that's where the flavor is. Increase heat to high and bring to a boil.
- Add the cavatelli pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally, until al dente. The liquid should reduce slightly; if the pasta absorbs too much, add a splash of water.
- Return the cooked chicken to the pot along with any accumulated juices. Stir to combine and heat through for 1 minute.
- Taste and adjust seasoning with salt and pepper. Serve hot, topped with grated Parmesan if desired.
Between the smoky chicken and tender pasta, this dish is pure comfort. Serve with a sprinkle of Parmesan and a squeeze of lemon for a fresh finish. It’s a guaranteed weeknight win.
Lemon Herb Shrimp Cavatelli and Broccoli
You know those nights when you want pasta but also something light and fresh? This one-pot cavatelli and broccoli with lemon herb shrimp is the answer.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pasta and Broccoli
- 8 oz cavatelli pasta
- 2 cups broccoli florets (about 1 small head)
- 1 tablespoon salt (for pasta water)
For the Lemon Herb Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
For Finishing
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add cavatelli and cook according to package directions, but 2 minutes before it's done, add broccoli florets to the same pot. Cook until pasta is al dente and broccoli is tender-crisp, then reserve 1/2 cup pasta water before draining.
- While pasta cooks, pat shrimp dry with paper towels. Season with a pinch of salt and pepper. In a large skillet or the same pot (once drained), heat olive oil over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Remove shrimp to a plate.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in lemon zest, oregano, and red pepper flakes. Cook for another 10 seconds.
- Return the drained pasta and broccoli to the skillet. Add the cooked shrimp, lemon juice, and reserved pasta water. Toss everything together over low heat for 1-2 minutes, until the sauce clings to the pasta and shrimp is heated through. Tip: The starchy pasta water helps create a light, silky sauce without heavy cream.
- Remove from heat and stir in half the Parmesan and parsley. Taste and adjust salt or pepper. Serve immediately, topped with remaining Parmesan and parsley. Tip: For extra brightness, add a little more lemon juice before serving. Another tip: If the pasta seems dry, splash in more pasta water a tablespoon at a time.
Make sure to save some pasta water—it's the secret to the silky sauce. The lemon and herbs brighten every bite, and the tender shrimp pairs perfectly with the broccoli. Serve with extra Parmesan on top for a cozy yet elegant meal.
Spicy Arrabbiata Cavatelli and Broccoli
Ready for a weeknight dinner that packs a punch? This one-pot spicy arrabbiata cavatelli and broccoli is your answer. It's bold, satisfying, and comes together in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb cavatelli pasta
- 2 cups broccoli florets
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (or more for extra heat)
- 1 can (28 oz) crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan (optional)
- A splash of pasta water
Instructions
- Bring a large pot of salted water to a boil. Add cavatelli and cook according to package directions until al dente. About 2 minutes before pasta is done, toss in broccoli florets to blanch. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cook for 1 minute until fragrant. Tip: don't let garlic burn, it turns bitter.
- Pour in crushed tomatoes, salt, and pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens. Tip: taste and adjust heat by adding more pepper flakes if needed.
- Add drained pasta and broccoli to the skillet. Toss to coat, adding a splash of pasta water if sauce seems dry. Let everything cook together for 2 minutes so flavors meld.
- Serve in bowls with a generous sprinkle of Parmesan if desired. Tip: For a vegan version, skip the cheese or use nutritional yeast.
Every bite delivers that perfect combo of tender pasta, slightly charred broccoli, and fiery tomato sauce. Scoop it into bowls with extra Parmesan on top, or serve alongside crusty bread to soak up every drop.
Four Cheese Cavatelli and Broccoli
Hey there! If you're craving a cozy, cheesy pasta that comes together in one pot, this Four Cheese Cavatelli and Broccoli is your new best friend. It's total comfort food with minimal cleanup.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 12 oz cavatelli pasta
- 1.5 cups broccoli florets (about 1 small head)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken broth (or veggie broth)
- 1 cup water
- 1/2 cup ricotta cheese
- 1/2 cup shredded low-moisture mozzarella
- 1/2 cup shredded sharp cheddar
- 1/3 cup grated Parmesan
- A splash of heavy cream (about 1/4 cup)
- Salt and pepper to taste
Instructions
- In a large pot or deep skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in 4 cups chicken broth and 1 cup water. Bring to a boil over high heat.
- Add the cavatelli pasta, stir, then reduce heat to medium-low. Cover and cook for about 10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed. Tip: Check the pasta a minute early to avoid mushiness.
- While pasta cooks, cut broccoli into small florets. When pasta has about 3 minutes left, add the broccoli to the pot, stir, and cover. Cook until broccoli is bright green and tender-crisp.
- Remove the pot from heat. Immediately stir in ricotta, mozzarella, cheddar, and Parmesan until fully melted and creamy. Add a splash of heavy cream for extra decadence. Tip: Use low-moisture mozzarella for better melt and less wateriness.
- Season with salt and pepper to taste. If the sauce seems too thick, stir in a splash of reserved broth or pasta water until desired consistency. Tip: Don't skip reserving some broth before adding broccoli for easy thinning.
- Serve immediately, garnished with extra Parmesan if you like.
Spoon it into bowls and enjoy the creamy, cheesy goodness with tender broccoli. This dish is pure comfort food heaven, perfect for a weeknight dinner that feels special.
Sundried Tomato and Spinach Cavatelli and Broccoli
Ever wonder how to get a wholesome, veggie-packed dinner on the table in under 30 minutes? This one-pot cavatelli and broccoli with sundried tomatoes and spinach is your answer—nutritious, colorful, and totally satisfying.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 8 oz cavatelli (or any short pasta you like)
- A couple cups of broccoli florets (about 2 cups)
- A generous 1/4 cup oil-packed sundried tomatoes, drained and chopped
- A couple cloves garlic, minced
- About 2 cups packed fresh spinach
- 1/2 cup pasta cooking water (save it!)
- 2 tablespoons olive oil
- A pinch red pepper flakes (optional, for heat)
- Salt and pepper to season (start with 1/2 tsp salt and 1/4 tsp pepper)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package directions until al dente. About 2 minutes before the pasta is done, add the broccoli florets to the pot. (Tip: Adding broccoli to the pasta water saves an extra pot—just drop it in near the end.)
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli together in a colander.
- In the same pot, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Add the chopped sundried tomatoes and cook for another minute, letting them soften.
- Return the drained pasta and broccoli to the pot. Add the spinach and about 1/4 cup of the reserved pasta water. Toss everything together over low heat until the spinach has wilted, about 1 minute. (Tip: The residual heat from the pasta and pot will help wilt the spinach quickly. If it seems dry, add more pasta water a splash at a time.)
- Season with salt and black pepper. Taste and adjust if needed. Serve immediately.
With its bright pops of sundried tomato against the green broccoli and spinach, this pasta is as pretty as it is tasty. The cavatelli's little ridges hold onto the savory oil and garlic, making every bite satisfying. It's a perfect weeknight meal that feels like a treat—try it with a sprinkle of Parmesan or a squeeze of lemon for extra zing.
Conclusion
Here’s a treasure trove of easy, comforting one-pot meals that combine hearty cavatelli with nutritious broccoli. Perfect for busy weeknights! We’d love to hear which recipe you try first—drop a comment below. And if you enjoy this collection, please share it on Pinterest to spread the love. Happy cooking!
