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Kitchen Notebook

August 29, 2018

Cavatelli with Garlicky Broccoli and Mushrooms

45 Mins

Serves 2


 

  • 1 head Broccoli, stems peeled; florets and stems cut into bite-size pieces
  • 1 lb Cavatelli Pasta
  • 8 oz Portobello Mushrooms, sliced thinly
  • 1/4 cup Olive Oil
  • 8 cloves Garlic, thinly sliced
  • Sea Salt and freshly ground Pepper
  • Chili Flakes
  • Freshly grated Parmigiano-Reggiano (optional)


Heat the olive oil over medium heat in your largest skillet. Add garlic and sauté for about 20 seconds. Add broccoli, portobellos and 1/4 teaspoon salt and reduce heat to medium low. Cook, turning occasionally, until the broccoli is completely tender and melting, up to 45 minutes. Add a little more olive oil during the process if it seems advisable.

Bring a large pot of well-salted water to a rolling boil. Cook the pasta until al dente. Drain and transfer to the skillet with the broccoli, reserving a cup of the pasta water. Raise the heat to medium-high. Toss the pasta with the broccoli and mushrooms. If it seems a little dry, drizzle in some of the pasta water to develop a bit of moistness and shine. Adjust seasoning to taste.

Divide the pasta among two bowls. Sprinkle with flaky salt, freshly ground black pepper, chili flakes and grated cheese, if desired.


45 Mins Broccoli Cavatelli Dinner Fall Fresh Pasta mushrooms portobello mushroom Veg

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45 Mins Broccoli Cavatelli Dinner Fall Fresh Pasta mushrooms portobello mushroom Veg


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