Cavatappi with Broccoli Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 17 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 25 milligrams
- Sodium
- 654 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 5 grams
- Protein
- 20 grams
- Sugar
- 4 grams
- Total: 35 min
- Active: 35 min
Ingredients
Kosher salt
3 1/2 cups broccoli florets (about 10 ounces)
12 ounces cavatappi
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/2 cup grated Pecorino-Romano cheese, plus more for topping
Freshly ground pepper
1 tablespoon fresh lemon juice
Directions
- Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel–lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
- Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
- Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.