18 Weeknight Cavatelli and Broccoli Dishes

There’s something irresistible about tender cavatelli paired with crisp broccoli—a match made in weeknight comfort heaven. From zesty garlic oil to creamy cheesy sauces, these 18 quick dishes turn simple ingredients into satisfying dinners. Ready to stir up some love in your kitchen? Let’s dive in!

Classic Garlic and Oil Cavatelli with Broccoli

Hey there, pasta pals! If you're looking for a weeknight winner that's as easy as it is delicious, this garlic and oil cavatelli with broccoli is about to become your new best friend. It's all about that golden garlic and a little kick from red pepper flakes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 12 ounces cavatelli pasta (or any short pasta)

For the Sauté

• 1 large head broccoli, cut into small florets
• 6 cloves garlic, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes (or more if you like heat)
• Salt and freshly ground black pepper to taste
• 1/2 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package directions until al dente. Before draining, scoop out 1/2 cup of the pasta water and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant and lightly golden — watch it carefully, burnt garlic gets bitter fast!
3. Add the broccoli florets to the skillet. Cook, stirring occasionally, for 4–5 minutes until the broccoli is bright green and tender-crisp. If the pan looks dry, splash in a tablespoon of the reserved pasta water to keep things moving.
4. Drain the pasta and tip it directly into the skillet with the broccoli. Toss everything together, then add the reserved pasta water a little at a time — the starchy water helps the olive oil cling to each cavatelli, creating a silky light sauce.
5. Season with salt and pepper to taste. Give it a final toss, then serve immediately. Sprinkle with extra red pepper flakes if you want more heat.

A bowl of this cavatelli is pure comfort—tender pasta, perfectly charred broccoli, and that garlicky oil that soaks into every nook. For a little extra oomph, top with a squeeze of lemon or a sprinkle of grated Parmesan. It's the kind of meal that makes you feel like a kitchen rockstar with minimal effort.

Creamy Parmesan Cavatelli and Broccoli

Who knew that a bowl of pasta could be this ridiculously good? This Creamy Parmesan Cavatelli and Broccoli is the weeknight hero you've been searching for – rich, cheesy, and loaded with tender broccoli in a velvety sauce that clings to every nook and cranny of those cute little shells.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz cavatelli pasta
• 3 cups broccoli florets (about 1 medium head)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese (fresh is best!)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp salt (plus more for pasta water)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, but recommended for a kick)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the cavatelli and cook according to package directions until al dente, about 9–11 minutes. Before draining, reserve 1 cup of pasta water, then drain the pasta and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 4–5 minutes until bright green and just tender (they'll cook more later). Transfer to a plate.
3. In the same skillet, melt the butter over medium-low heat. Add the minced garlic and red pepper flakes (if using), and cook for 1 minute until fragrant – don't let it brown or it'll turn bitter.
4. Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 2 minutes, stirring occasionally, until it slightly thickens. Season with salt and black pepper.
5. Reduce heat to low. Gradually whisk in the grated Parmesan cheese until smooth and creamy. If the sauce seems too thick, splash in a little reserved pasta water (a couple tablespoons at a time) until it reaches your desired consistency – this also adds starch to help the sauce cling.
6. Add the cooked cavatelli and sautéed broccoli back to the skillet. Toss everything together over low heat for 2–3 minutes until the pasta is fully coated and the broccoli is heated through. Taste and adjust salt and pepper if needed.
7. Serve immediately in warm bowls, and don't forget to scrape up every bit of that dreamy sauce from the pan.

This creamy cavatelli is the comfort food hug you didn't know you needed. The broccoli adds a fresh pop of green that cuts through the richness, and the Parmesan-heavenly sauce coats every shell like a dream. Want to take it over the top? Finish with a sprinkle of extra Parmesan and a crack of black pepper just before serving.

Spicy Sausage Cavatelli with Broccoli

Oh, you thought weeknight dinners had to be boring? Think again. This Spicy Sausage Cavatelli with Broccoli is a one-pot wonder that packs a punch of garlic, chili, and cheesy goodness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 lb cavatelli pasta
• 2 cups broccoli florets
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (or more if you're feeling brave)
• 2 tbsp olive oil
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese
• Salt and freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water (tip: save a little extra, just in case—pasta water is liquid gold).
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5–7 minutes.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant, stirring constantly (tip: garlic burns fast, so keep it moving and don't walk away!).
4. Add the broccoli florets and 2 tablespoons of the reserved pasta water to the skillet. Cover and steam for 2–3 minutes until the broccoli is bright green and tender-crisp.
5. Reduce the heat to low. Add the drained cavatelli to the skillet along with the remaining reserved pasta water. Toss everything together, letting the pasta soak up the flavors.
6. Remove the skillet from the heat and stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste (tip: for extra richness, toss in a knob of butter before the cheese—you won't regret it).

Really, this dish is all about that perfect balance—spicy sausage, tender broccoli, and cheesy pasta all in one bite. Serve it straight from the skillet with a sprinkle of extra Parmesan and chili flakes if you're feeling bold. It's weeknight magic, no fuss necessary.

Lemon Herb Cavatelli and Broccoli

Maybe you think pasta and broccoli is a boring weeknight standby, but this Lemon Herb Cavatelli is here to flip that script. We're talking bright citrus, garlicky goodness, and those adorable little cavatelli shells that catch every bit of flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz cavatelli pasta
• 2 cups broccoli florets (about 1 head)
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1/2 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• A pinch of red pepper flakes (optional but highly recommended)

Instructions

1. Bring a large pot of generously salted water to a rolling boil. (Tip: use about 1 tablespoon of salt per 4 quarts of water—it seasons the pasta from the inside out.)
2. Add the cavatelli and cook according to package directions until al dente (usually 10–12 minutes). Before draining, scoop out 1 cup of pasta water and set aside.
3. While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds—don't let it brown!
4. Add the broccoli florets to the skillet and season with a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the broccoli is bright green and tender-crisp, about 4–5 minutes. (Tip: add a splash of the reserved pasta water to help steam it if needed.)
5. Drain the cavatelli and add it directly to the skillet with the broccoli. Reduce heat to low. Add the lemon zest, lemon juice, chopped parsley, and half the Parmesan. Toss everything together, adding splashes of reserved pasta water a tablespoon at a time until the sauce coats the pasta nicely—about 1/4 cup should do.
6. Taste and adjust salt and pepper. Serve immediately, topped with the remaining Parmesan and a drizzle of olive oil. (Tip: use a microplane to get fluffy lemon zest without any bitter pith.)

This pasta is pure sunshine on a plate—the lemon and herbs keep it feeling light while the cavatelli and broccoli give it satisfying chew. Try it with a side of crusty bread to sop up any leftover sauce, or toss in some grilled chicken for extra protein.

Baked Cavatelli with Broccoli and Mozzarella

This baked cavatelli casserole is the weeknight hero you didn't know you needed—turning a humble bag of broccoli and a block of mozzarella into a bubbling, golden triumph. It’s like your favorite comfort food got a glow-up, and it’s ready in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Pasta & Produce

• 1 pound cavatelli pasta
• 2 heads broccoli, cut into small florets
• 4 cloves garlic, minced
• a splash of olive oil
• salt and freshly ground black pepper

Sauce & Cheese

• 1 jar (24 oz) of your favorite marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• a pinch of red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Bring a large pot of generously salted water to a boil. Add cavatelli and cook until al dente, about 8–9 minutes (check package). Reserve 1 cup of pasta water before draining.
3. While pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds—don’t let it burn!
4. Toss in the broccoli florets and a pinch of salt. Sauté for 3–4 minutes, until bright green and just tender (it’ll finish cooking in the oven).
5. Pour the entire jar of marinara into the skillet with the broccoli and stir. Let it simmer for 2 minutes, then remove from heat.
6. In a large bowl, combine the drained cavatelli, broccoli-marinara mixture, and half of the shredded mozzarella. Add a splash of reserved pasta water (about 1/4 cup) if it seems dry—this keeps it saucy!
7. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining mozzarella and a generous sprinkle of Parmesan.
8. Bake for 20–25 minutes, until the cheese is bubbly and the edges are golden brown. For an extra-crispy top, broil for the last 1–2 minutes—watch closely!
9. Let the casserole rest for 5 minutes before serving. This helps it set so you get neat squares, not a saucy mess.

Pull it from the oven and watch that cheesy crust crackle as you scoop it out. Perfect for a cozy weeknight dinner, and the leftovers (if any) are even better the next day—if you can resist finishing the whole dish.

One-Pot Cavatelli and Broccoli

Zoodles? No, we're doing cavatelli tonight—and it's all happening in one glorious pot. This one-pot wonder pairs tender pasta with fork-friendly broccoli in a garlicky broth that'll make you forget you're eating vegetables. It's weeknight hero material.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• a box of cavatelli (16 ounces)
• a couple of tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 4 cups vegetable broth
• a head of broccoli, cut into small florets (about 3 cups)
• salt and black pepper to taste
• a pinch of red pepper flakes (optional, for heat)
• freshly grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced garlic and cook, stirring, until fragrant but not brown — about 1 minute. (Tip: if garlic browns too fast, your oil is too hot; lower heat.)
2. Add vegetable broth, 1 teaspoon salt, and a pinch of red pepper flakes if using. Bring to a boil over high heat.
3. Stir in cavatelli and reduce heat to medium-high. Cook, stirring occasionally, for 8 minutes. The pasta should be nearly tender and most of the liquid absorbed. (Tip: if it starts to stick, add a splash more broth or water.)
4. Add broccoli florets, stir to combine, and cover the pot. Cook for 4–5 minutes until broccoli is bright green and tender-crisp. (Visual cue: fork should pierce a stalk easily.)
5. Remove from heat. Taste and adjust salt and pepper. If there's excess liquid, let it sit uncovered for 2 minutes to absorb. (Tip: don't overcook the broccoli; you want a little bite.)
6. Serve immediately, topped with a generous shower of Parmesan.

Yes, this dish is proof that simple ingredients = big flavor. The cavatelli stays chewy, the broccoli gives a fresh crunch, and every spoonful has that garlicky broth clinging to it. Finish with extra cheese and a drizzle of good olive oil — you'll be scraping the pot clean.

Pesto Cavatelli with Broccoli

You know that moment when you need a dinner that feels fancy but takes zero effort? This Pesto Cavatelli with Broccoli is your hero. It’s herby, nutty, and ridiculously satisfying—plus it’s on the table in under 30 minutes. Let’s get saucy!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Pesto

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts
• 2 cloves garlic, peeled
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• a squeeze of lemon juice (about 1 tbsp)

For the Pasta & Broccoli

• 1 lb cavatelli pasta
• 1 large head broccoli, cut into small florets (about 3 cups)
• salt for pasta water
• 1/4 cup reserved pasta water
• extra Parmesan for serving

Instructions

1. Bring a large pot of generously salted water to a rolling boil. (Tip: Use about 1 tbsp salt per 4 quarts water—it’s your only chance to season the pasta from within.)
2. Add the cavatelli and cook according to package directions until al dente, usually 8–10 minutes.
3. While the pasta cooks, make the pesto: In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped, scraping down sides as needed.
4. With the motor running, slowly drizzle in the olive oil until emulsified. Add a squeeze of lemon juice, pulse once, and set aside. (Tip: Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes before adding for deeper flavor.)
5. When the pasta has about 3 minutes left, add the broccoli florets directly to the boiling water. Cook together until broccoli is bright green and tender, about 3 minutes.
6. Reserve 1/2 cup pasta water, then drain the pasta and broccoli in a colander. Do not rinse.
7. Return the drained pasta and broccoli to the pot. Add the pesto and toss to coat, adding reserved pasta water a splash at a time until the sauce clings nicely. (Tip: The starchy water helps the pesto stick and adds creaminess.)
8. Serve immediately with extra grated Parmesan on top. Dig in while it’s warm!

Zesty with fresh basil and nutty Parmesan, this dish is a weeknight winner. Serve it with a side of crusty bread to mop up every last drop of pesto—or go full carb-on-carb and toss in some extra pasta if you’re feeling rebellious.

Garlic Butter Shrimp Cavatelli with Broccoli

Kicking off a weeknight dinner with a dish that's basically a hug in a bowl: Garlic Butter Shrimp Cavatelli with Broccoli. This one-pot wonder brings the seaside to your table with plump shrimp, tender pasta, and broccoli that's not just a sidekick but a co-star. The garlic butter sauce? It's liquid gold, baby.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb cavatelli pasta
• 2 cups broccoli florets
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lemon (zest and juice)
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp olive oil

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add cavatelli and cook according to package directions until al dente, about 8–10 minutes. During the last 2 minutes of cooking, toss in the broccoli florets. Drain, reserving 1 cup of pasta water, and set aside.
2. While the pasta cooks, pat the shrimp completely dry with paper towels (moisture is the enemy of a good sear). Season with a pinch of salt, pepper, and red pepper flakes if using.
3. In a large skillet (12-inch works great), heat olive oil over medium-high heat. Add the shrimp in a single layer—do not crowd! Cook 2 minutes per side until pink and lightly charred. Transfer to a plate.
4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook, stirring, for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
5. Pour in the lemon juice and zest, then add ½ cup of the reserved pasta water. Bring to a simmer and let reduce slightly, about 1 minute. The sauce will look thin—trust the process.
6. Add the drained cavatelli and broccoli to the skillet. Toss to coat in the buttery sauce. Add Parmesan cheese and toss again. If the sauce seems dry, add more pasta water a splash at a time until it clings luxuriously to the pasta.
7. Return the cooked shrimp to the skillet, along with any accumulated juices. Toss everything together for 30 seconds over low heat, just to warm the shrimp through. Taste and adjust salt and pepper. Serve immediately.

Luscious, buttery, and bright with lemon, this cavatelli is the weeknight hero you didn't know you needed. The shrimp stay tender, the broccoli adds just-right crunch, and every spoonful begs for a hunk of crusty bread to mop up the sauce. Serve with an extra lemon wedge—because citrus makes everything sing.

Sun-Dried Tomato Cavatelli and Broccoli

Cavatelli, meet your new best friends: broccoli and sun-dried tomatoes. This tangy, garlicky pasta toss is the weeknight hero you didn't know you needed—bold, bright, and done in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 12 oz cavatelli pasta (about 3 cups)
• 1 head of broccoli, cut into small florets
• 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 4 cloves garlic, thinly sliced
• 3 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon (about 2 tablespoons)
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatelli until al dente, about 8–10 minutes (or according to package). Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds.
3. Add sun-dried tomatoes and cook for 1 minute, stirring occasionally.
4. Add broccoli florets and a splash of reserved pasta water (about 1/4 cup). Cover the skillet and steam for 2–3 minutes until broccoli turns bright green and is tender-crisp.
5. Drain the pasta and add it directly to the skillet. Squeeze lemon juice over everything and toss well. If the mixture seems dry, add more pasta water a tablespoon at a time.
6. Season with salt and pepper. Taste and adjust tanginess with extra lemon juice or a pinch of salt if needed.

Your taste buds will thank you for this zesty, veggie-packed bowl. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last drop of garlicky oil.

Cavatelli and Broccoli with Crispy Bacon

Zoommm, let's get this pasta party started! This Cavatelli and Broccoli with Crispy Bacon is the weeknight hero you didn't know you needed—smoky, crunchy, cheesy, and oh-so-satisfying. Brace yourself for a bowl of pure comfort with a salty, garlicky kick.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

The Pasta

• 1 lb cavatelli pasta
• Kosher salt for the water, plus a pinch for seasoning

The Veg & Protein

• 4 cups broccoli florets (about 1 large head)
• 6 slices thick-cut bacon, chopped into 1-inch pieces
• 4 cloves garlic, thinly sliced

The Finishers

• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper, to your liking

Instructions

1. Bring a large pot of generously salted water (about 2 tablespoons salt per gallon) to a rolling boil. Drop in the cavatelli and cook according to package directions until al dente, typically 8–10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the fat renders and the bacon turns deep golden and crispy, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet.
3. In the same skillet, add the broccoli florets and a splash of the reserved pasta water (about 3 tablespoons). Cover and steam over medium heat until bright green and just tender, 3–4 minutes. Uncover, cook off any remaining liquid, then push broccoli to one side.
4. Add the olive oil and sliced garlic to the empty side of the skillet. Sauté until fragrant and lightly golden, about 1 minute—don't let it burn. Stir the garlic into the broccoli, then season with a pinch of salt, a few cracks of black pepper, and red pepper flakes if using.
5. Toss in the drained cavatelli and crispy bacon. Drizzle in about 1/4 cup of reserved pasta water and stir everything together over medium heat for 1 minute, allowing the flavors to meld and the sauce to cling to the pasta.
6. Remove the skillet from heat. Sprinkle the grated Parmesan over the pasta and toss vigorously until the cheese melts into a silky, creamy coating—add more pasta water a tablespoon at a time if it seems dry. Taste and adjust salt and pepper.
7. Serve immediately in warm bowls, topped with extra Parmesan and a grind of black pepper. The smokiness of the bacon and the nutty broccoli are a match made in weeknight heaven.

Vividly, this dish is a texture dream: tender pasta, crisp-tender broccoli, and crunchy bacon bits in every bite. The garlicky cheese sauce ties it all together—perfect as is or with a side of crusty bread to mop up every last drop.

Vegan Cavatelli and Broccoli with Cashew Cream

Forget everything you thought about vegan pasta—this cavatelli with broccoli and cashew cream is a game-changer. It's creamy, cheesy, totally dairy-free, and ready in 35 minutes. Weeknight hero, coming right up.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz cavatelli pasta
• 2 cups broccoli florets
• 1 cup raw cashews, soaked in hot water 15 minutes
• 3/4 cup water
• 2 tbsp nutritional yeast
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper
• 1 tbsp lemon juice
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of generously salted water to a boil.
2. Add cavatelli and cook until al dente, about 10-12 minutes.
3. Reserve 1/4 cup pasta water, then drain pasta. Tip: That water is liquid gold for the sauce.
4. While pasta cooks, steam broccoli over the pot for 3 minutes until bright green. Transfer to a colander and rinse with cold water to stop cooking.
5. Drain soaked cashews and add to a blender with water, nutritional yeast, lemon juice, and a pinch of salt.
6. Blend on high until silky smooth, about 2 minutes. Taste and adjust salt—should be gloriously savory.
7. In a large skillet, heat olive oil over medium heat.
8. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant but not brown.
9. Add drained pasta, broccoli, and cashew cream to the skillet.
10. Toss over low heat, adding reserved pasta water a splash at a time until the sauce coats each cavatelli. Tip: Go slow—you want it creamy, not soupy.
11. Season with salt and pepper.
12. Serve immediately, garnished with extra nutritional yeast or a drizzle of olive oil.

Dive into a bowl of this creamy, dreamy pasta and you won't miss the dairy one bit. The cashew cream brings a subtle sweetness that perfectly offsets the garlicky kick and the fresh broccoli. For a protein boost, toss in some chickpeas or tempeh bacon—your call, chef.

Cavatelli and Broccoli with Italian Sausage and Peppers

This hearty one-pan wonder is about to become your weeknight MVP. Tender cavatelli, crispy sausage, and charred broccoli mingle with sweet peppers and onions in a robust, saucy medley that's pure comfort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb cavatelli (or any short pasta)
• 1 lb sweet Italian sausage, casings removed
• 2 bell peppers (any color), thinly sliced
• 1 large onion, halved and sliced into half-moons
• 3 cloves garlic, minced
• 1 head broccoli, cut into bite-sized florets
• 1/4 cup olive oil, divided
• 1/2 cup chicken broth
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, as needed
• 1/2 cup grated Parmesan cheese, for serving

Instructions

1. Bring a large pot of generously salted water to a boil. Add cavatelli and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Tip: Salting the pasta water well is your only chance to season the pasta from the inside out—don't skimp!
2. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 5–7 minutes. Transfer sausage to a plate and set aside.
3. In the same skillet, add the remaining 2 tablespoons olive oil. Toss in the sliced peppers and onions. Cook, stirring occasionally, until softened and starting to brown in spots, about 5 minutes. Tip: Give the veggies space—crowding the pan steams them instead of caramelizing.
4. Add the minced garlic and red pepper flakes (if using). Cook, stirring constantly, for 30 seconds until fragrant.
5. Add the broccoli florets and chicken broth. Cover the skillet and let steam for 3–4 minutes, until the broccoli is bright green and tender-crisp.
6. Return the cooked sausage to the skillet. Add the drained cavatelli and a splash of the reserved pasta water. Toss everything together over medium heat, adding more pasta water a little at a time until the sauce lightly coats the pasta and vegetables.
7. Season with salt and black pepper to taste. Serve immediately, showered generously with grated Parmesan.

Perfect for a busy weeknight, the combination of crispy sausage, tender broccoli, and sweet peppers clinging to each cavatelli is pure comfort. Pair it with a crisp salad and crusty bread to soak up every last bit of goodness.

Cavatelli and Broccoli in White Wine Sauce

C'mon, admit it: you've been craving a pasta that's both sophisticated and easy. This cavatelli and broccoli in white wine sauce is your new weeknight hero—garlicky, buttery, and zingy enough to make Monday feel like a weekend dinner party.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 1 lb cavatelli
• 2 cups broccoli florets
• Salt for pasta water

For the Sauce

• 2 tbsp olive oil
• 2 shallots, thinly sliced
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (or more if you're feisty)
• 1/2 cup dry white wine (like Pinot Grigio)
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Bring a large pot of generously salted water to a boil. Add cavatelli and cook according to package directions until al dente, about 8-10 minutes. Before draining, scoop out 1 cup of pasta water and set aside. (Tip: That salty pasta water is liquid gold—it'll help the sauce cling to every shell.)
2. While the pasta cooks, steam the broccoli: Place florets in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 2–3 minutes until bright green and just tender. Alternatively, steam in a covered pan with a splash of water for 3–4 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add shallots and cook, stirring, for 2 minutes until softened and translucent. Add garlic and red pepper flakes; cook for 30 seconds until fragrant, stirring constantly. (Tip: Garlic burns in a flash—keep it moving and don't walk away!)
4. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the pan. Let the wine simmer for 2–3 minutes until it reduces by about half and smells less boozy.
5. Add the cooked cavatelli, steamed broccoli, and 1/2 cup of the reserved pasta water to the skillet. Turn the heat to high and toss everything together for 1 minute, until the sauce thickens slightly and coats the pasta.
6. Remove the skillet from heat. Add the butter and Parmesan, and stir vigorously until the butter melts and the cheese creates a creamy, glossy sauce. Taste and season with salt and pepper as needed. (Tip: Add pasta water a splash at a time if it seems dry—you want it saucy, not sticky.) Serve immediately.

Dive in while it's hot—that glossy, winey sauce clinging to each shell is pure magic. Finish with a sprinkle of extra Parmesan and maybe a pinch more chili flakes if you're feeling brave. It's the kind of dish that makes you slow down, twirl, and savor every bite.

Cavatelli and Broccoli with Roasted Red Peppers

Prepare your taste buds because this Cavatelli and Broccoli with Roasted Red Peppers is weeknight wizardry at its finest. It's sweet, savory, and just a little bit sassy – exactly what you need after a long day.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 pound cavatelli (or any short pasta)
• 2 cups broccoli florets (about 1 head)
• 3/4 cup jarred roasted red peppers, sliced (pat them dry)
• 4 cloves garlic, thinly sliced
• 2 tablespoons olive oil, plus more for drizzling
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper
• 1/2 cup reserved pasta water (more if needed)
• Freshly grated Parmesan, for serving

Instructions

1. Bring a large pot of well-salted water to a rolling boil. Add cavatelli and cook until al dente, about 8-10 minutes (check package). Reserve 1 cup pasta water before draining. Tip: Salting the water like the sea seasons the pasta from within.
2. In the same pot or a separate one, add broccoli florets to the boiling water and blanch for exactly 2 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain well.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly, until fragrant, about 30 seconds. Tip: Watch carefully – garlic burns faster than you can say 'oops.'
4. Add the sliced roasted red peppers and blanched broccoli to the skillet. Cook, stirring, for 2-3 minutes until everything is heated through and slightly charred.
5. Add the drained cavatelli to the skillet along with 1/2 cup reserved pasta water. Toss vigorously to combine, adding more pasta water a splash at a time if the pan looks dry. Season with salt and black pepper. Tip: The starchy pasta water helps the sauce cling to the pasta like a hug.
6. Serve immediately, topped with a generous shower of grated Parmesan and an extra drizzle of olive oil if you're feeling fancy.

Serve this up with a crunchy side of garlic bread and a glass of something crisp. The cavatelli are delightfully chewy, the broccoli retains a bit of bite, and the roasted red peppers add a sweet, smoky counterpoint to the savory garlic – it's a bowl of pure comfort.

Cavatelli and Broccoli with Mushrooms and Thyme

Let's be honest: sometimes the best pasta dishes are the ones you throw together with whatever's in the crisper. This cavatelli with broccoli and mushrooms is a happy accident of earthy flavors and pasta that actually has ridges to hold onto all that goodness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Produce

• 1 head broccoli, cut into small florets (about 3 cups)
• 8 oz cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (from about 4-5 sprigs)

Pantry

• 1 lb cavatelli pasta
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• A pinch of red pepper flakes (optional, for heat)

Dairy

• 2 tablespoons unsalted butter
• ½ cup freshly grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a rolling boil. (Tip: Salt the water generously—it should taste like the sea—so the pasta gets seasoned from within.) Add cavatelli and cook according to package directions until al dente. Before draining, reserve about 1 cup of pasta water; it's liquid gold for the sauce.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer; don't overcrowd. Let them cook without stirring for 3 minutes to get a nice golden sear. Then stir and cook for another 2 minutes until they're browned all over.
3. Add broccoli florets to the skillet along with a splash of water (about ¼ cup). Immediately cover with a lid and let steam for 2 minutes, until the broccoli turns bright green and is just tender. Remove lid and let any remaining water evaporate.
4. Push the vegetables to one side of the pan. Add butter and minced garlic to the empty space. Cook for 30 seconds until garlic is fragrant, then stir everything together. Add fresh thyme leaves, a generous pinch of salt, a few cracks of pepper, and red pepper flakes if using.
5. Add the drained cavatelli to the skillet, along with about ½ cup of the reserved pasta water. Toss everything together, using tongs to coat the pasta. If the sauce seems dry, add more pasta water, a little at a time, until you have a silky sauce that clings to the cavatelli ridges. (Tip: The starchy pasta water helps bind the sauce to the pasta without needing heavy cream.)
6. Remove the skillet from heat and stir in the grated Parmesan. The cheese will melt into the sauce and thicken it. Serve immediately, topping each bowl with extra Parmesan and a sprinkle of fresh thyme. (Tip: For extra richness, add a pat of butter at the end and toss until glossy.)

Cavatelli and broccoli with mushrooms and thyme is a weeknight hero: quick enough for a Tuesday, but with depth that makes you look like you planned ahead. The broccoli stays bright, the mushrooms get meaty, and every little curl of cavatelli grabs onto the herby, garlicky sauce. Finish with a shower of parmesan and a twist of black pepper, and dinner is served.

Air Fryer Cavatelli and Broccoli

Ditch the takeout and get ready for a 15-minute weeknight win! This air fryer cavatelli and broccoli is the crispy, garlicky, carb-on-veg situation you didn’t know you needed. It’s like your favorite pasta salad got a crunchy, hot makeover—no oven required.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz cavatelli pasta (about half a box)
• 2 cups broccoli florets (from 1 head)
• 3 tablespoons olive oil (a generous glug)
• 4 cloves garlic, minced
• Salt and black pepper (be generous)

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the cavatelli and cook according to package directions until al dente—undercook by 1 minute since it’ll keep cooking in the air fryer. Drain, but reserve ¼ cup of the starchy pasta water.
2. While the pasta cooks, toss the broccoli florets with 1 tablespoon of the olive oil and a pinch of salt. Make sure the broccoli is dry before tossing for max crispiness.
3. In a large bowl, combine the drained cavatelli, oiled broccoli, minced garlic, remaining 2 tablespoons olive oil, and a generous crack of black pepper. Toss until everything is coated. If it looks dry, add a splash of the reserved pasta water to bring it together.
4. Preheat your air fryer to 400°F (200°C) for 3 minutes. Preheating ensures even browning and that irresistible crunch.
5. Transfer the pasta mixture to the air fryer basket in a single, even layer. Air fry at 400°F for 5–7 minutes, shaking the basket halfway through, until the broccoli is crispy at the edges and some cavatelli pieces are golden and blistered. Keep an eye on it—air fryers vary!
6. Serve immediately, straight from the basket. Give it a final sprinkle of flaky salt if you’re feeling fancy.

Not only is this dish a total texture party—crispy broccoli and chewy cavatelli—but it’s also ready before you can finish scrolling through Netflix. Serve it straight from the air fryer basket with a big wedge of lemon for brightness, or toss in a handful of grated Parmesan if you’re feeling extra.

Cavatelli and Broccoli with Anchovy and Breadcrumbs

You know those nights when you want something that feels fancy but takes less time than arguing with your GPS? This cavatelli and broccoli dish is your answer – it's packed with umami, crunch, and enough garlic to keep vampires at bay.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 pound cavatelli (or any short pasta you’ve got)
• 1 large head broccoli (cut into bite-sized florets, about 3 cups)
• 4 anchovy fillets (a couple of those little fishies – they melt away)
• 4 cloves garlic (thinly sliced, because garlic is life)
• ½ cup panko breadcrumbs (for that extra crunch)
• 3 tablespoons olive oil (use your favorite – split for breadcrumbs and sauté)
• ¼ teaspoon red pepper flakes (a pinch if you’re spice-shy)
• Salt and black pepper (to your heart’s desire)
• ¼ cup grated Parmesan (the good stuff, please)
• 1 lemon (zest and juice – trust me on this)

Instructions

1. Bring a large pot of salted water to a rolling boil. Salt it like the sea – this is your only chance to season the pasta from within.
2. Add the cavatelli and cook until al dente, following box directions. Before draining, scoop out 1 cup of the starchy pasta water – don't skip this, it's liquid gold for the sauce.
3. While the pasta boils, heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the breadcrumbs and stir constantly until golden and toasty, about 3 minutes. Keep an eye on them – they burn faster than a bad relationship. Transfer to a plate and set aside.
4. In the same skillet, add the remaining 1 tablespoon olive oil over medium heat. Drop in the anchovy fillets and sliced garlic, stirring until the anchovies dissolve into a savory paste and the garlic is fragrant, about 1 minute. Don't be scared – they won't taste fishy, just pure umami.
5. Add the broccoli florets, red pepper flakes, and a splash of the reserved pasta water. Cover the skillet and let the broccoli steam until bright green and tender, about 4 minutes, stirring once halfway through.
6. Uncover and add the drained cavatelli directly to the skillet. Toss everything together, adding more pasta water a tablespoon at a time until the sauce coats the pasta like a glossy hug.
7. Remove from heat. Stir in the lemon zest, a squeeze of lemon juice, and the grated Parmesan. Season with salt and a crack of black pepper – go easy on salt since the anchovies and cheese bring plenty.
8. Serve the pasta in bowls and shower each with the reserved toasted breadcrumbs. The crunch is non-negotiable.

One forkful and you'll get it – the breadcrumbs bubble with toasted flavor, while the anchovy and garlic hug every nook of the pasta. This dish is proof that simple ingredients can make a stellar dinner. Pair it with a salad and maybe a second helping.

Lemon Butter Cavatelli and Broccoli with Toasted Almonds

Cavatelli, you absolute star—those little pasta shells are about to get a serious upgrade. Broccoli florets get all tender and charred, then tossed with a lemony butter sauce that’s so good you’ll want to drink it. Toasted almonds add a nutty crunch that makes every bite a party.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb cavatelli (or any short pasta)
• 1 head broccoli, cut into small florets
• 3 tbsp unsalted butter
• Zest and juice of 1 lemon
• 3 cloves garlic, thinly sliced
• 1/2 cup sliced almonds
• 1 tbsp olive oil
• Salt and black pepper to taste
• A pinch of red pepper flakes (optional, but go for it)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the cavatelli and cook until al dente (about 8–10 minutes, depending on brand). Before draining, reserve 1 cup of pasta water—this is your liquid gold.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant—about 2–3 minutes. Watch closely, they burn fast. Transfer to a small bowl and set aside.
3. In the same skillet, melt 2 tablespoons of the butter over medium-high heat. Add the broccoli florets and a pinch of salt. Sauté, stirring occasionally, until bright green and starting to char at the edges (about 4–5 minutes). Add the garlic and cook 1 minute more until softened.
4. Reduce heat to medium-low. Add the remaining 1 tablespoon butter, the lemon zest, and lemon juice. Stir until the butter melts and the sauce comes together. If it looks dry, add a splash of the reserved pasta water.
5. Drain the cavatelli and add it directly to the skillet with the broccoli and sauce. Toss everything together, adding more pasta water a little at a time until the sauce coats the pasta nicely. Season with salt, pepper, and red pepper flakes if using.
6. Remove from heat. Sprinkle the toasted almonds over the top and give it one last toss. Serve immediately with extra lemon wedges if you’re feeling zesty.

Nothing beats the way the buttery lemon sauce clings to every nook of those cavatelli shells, with the broccoli sneaking in little bursts of char and tenderness. The toasted almonds add a satisfying crunch that keeps you coming back for forkful after forkful. Serve it as a main with some crusty bread, or double down on the veggies and call it a side—either way, it’s a winner.

Conclusion

Ready to transform your weeknight dinners? These 18 cavatelli and broccoli recipes are lifesavers—quick, comforting, and packed with flavor. Try a few, then leave a comment with your favorites! Don’t forget to pin this roundup for later. Happy cooking!