If you are looking for something a little extra special to push you over that mid-week hump, I have what you are looking for. Cavatelli and Broccoli is a light Italian dish that is too often overlooked and underrated. I lived off this recipe for much of my college years, and it became a popular request of my roommates and guests! The perfect balance of flavor, pasta, and vegetables that won’t weight you down! Feel free to play with the proportions of ingredients to try a variety of flavors and portion sizes!

Ingredients:

• 2 cups of frozen cavatelli (Ricotta filled or not, up to you!)

• 1 crown of broccoli, chopped (add as much or as little as you like, at least 2 cups)

• 3 cloves of garlic, chopped into thin slices

• 1/3 cup of shredded mozzarella

• 1/4 cup of Parmesan (more if you like)

• A splash of white wine (I like chardonnay)

• Olive Oil

• Basil (fresh leaves are the best!)

• Ground Black Pepper

• Fresh Parsley (for garnish)

Recipe

1. Add olive oil to a large pan (about 2 tablespoons). Slice garlic into thin slices and add to olive oil. Using low to medium heat, cook the garlic until translucent. Try not to burn it, although it will not ruin the dish

2. Once garlic is ready, add in the chopped broccoli. Using a spoon make sure broccoli begins to cook evenly. Keep the heat on medium to avoid burning.

3. Boil a pot of water, salt generously.

4. Saute the broccoli for 2 minutes. Then add in white wine (about 1/3 of a cup), enough to cover the bottom of the pan.

5. Once the water boils, add in cavatelli.

6. If the broccoli absorbs all the wine, add in a few spoonfuls of the boiling water from the cavatelli.

7. Once the cavatelli is cooked (should float to the top, careful not cook until mushy!), strain, and pour into cooking broccoli.

8. Season with basil and black pepper to taste. (You can also add oregano, red pepper flakes, or your other favorite Italian seasonings)

9. Stir cavatelli and broccoli until all the liquid is absorbed.

10. Reduce heat. Sprinkle mozzarella and Parmesan; stir until melted.

11. Add garnish, serve and enjoy!

Tips:

• Chop up the broccoli stems as well as the heads. The stems are a bit tougher, they won’t get mushy and will hold all the flavor!

• Don’t overcook the pasta, it is important that you remove it from the boiling water before it is overcooked. You want the pasta to be able to cook through and absorb more flavor with the broccoli.

• Play with the amount of wine, cheese, and seasonings you use. This is a simple dish and can definitely be spiced up for the occasion!

• Enjoy!