Sunday Pasta®: Cavatelli con Broccoli
By Garrubbo Guide on May 22, 2013
“So we beat on, boats against the current, borne ceaselessly into the past.” Frankly, I thought he was talking about Memorial Day weekend traffic out to the Hamptons. Nor am I sure that the story is a real tragedy either. Other than his untimely death, Jay seemed to be doing just fine for himself. As I sat there watching Leonardo DiCaprio play Jay Gatsby, all I could think was that this had to be the easiest gig of his career. How much of a stretch could it be for Leo to play a rich, champagne sipping mogul, surrounded by lovely young ladies out in a Long Island mansion? I’ll admit that I’ve never been a good judge of acting skills, and to this day maintain that William Shatner’s Captain Kirk is among the finest performances of all time, but to me, Leo playing Jay is really just Leo playing Leo, except in a pink suit. Trust me, he’s no master of disguise. Luckily, however, in real life he’s got a better security detail.
But I’ll tell you what is a master of disguise, and that is cavatelli, which can cover the past of any sauce or vegetable. If you like broccoli, you will like it even more with cavatelli. And if you don’t like broccoli, you’ll barely know it’s there. It’s the best way I know to get spoiled kids of all ages to eat their veggies.
p.s. Check out our wine pairings to complement this dish.
Sunday Pasta ™: Cavatelli con Broccoli
Total Time: 30 minutes
1 pound cavatelli (frozen is fine if fresh are not available)
4-6 large stalks of broccoli, chopped, using only the florets
1/2 cup olive oil
5 cloves of garlic, sliced
2 cups of chicken broth
Salt and pepper
Parmigiano cheese, grated
In a large skillet, saute the garlic in the olive oil until golden. Add the chicken broth, being careful that it doesn’t splatter when it enters the oil. When the broth is hot, add the broccoli and cover, cooking for 5-10 minutes until tender, but not soft (so that the broccoli retains its bright green color and does not become mushy or disintegrate.) Add about 1 teaspoon of each salt and pepper, depending on your taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the cavatelli until al dente and drain it. Remove the lid from the broccoli, and mix in the cavatelli. Immediately serve in a warm bowl, and sprinkle with Parmigiano and pepper to taste. (You can also make this into more of a broth based dish by adding extra broth. It is best eaten with a spoon, regardless of how much broth you add.)
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