Cavatelli and Broccoli with Lemon Breadcrumbs
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This cavatelli with broccoli aglio e olio is a meatless Friday classic I grew up eating in my Italian-American family. I tweaked my mom’s version to get vibrantly green, crisp-tender broccoli, then toss it with the pasta in a garlicky olive oil sauce. Do not skip the chef’s-kiss garnish of crunchy, lemon-infused breadcrumbs!
This is my kind of weeknight pasta dinner — one that gives you serious bang for your buck: Simple ingredients and a truly satisfying payoff.
While my crisp-tender sautéed broccoli makes a fantastic side, blanching the broccoli is my upgrade for this cavatelli with broccoli recipe. Unlike other versions of this dish that sauté the broccoli, I blanch it quickly in salted water first. This sets the color beautifully and ensures that both the florets and stalks cook evenly.
Karen’s Ingredient Notes
- Cavatelli pasta: Cavatelli are small pasta shapes that look like tiny gnocchi, with ridges and a shell-like curve in the middle. In Southern Italy, cavatelli is made with egg dough, often enriched with ricotta cheese — you can find this type sold fresh (or frozen) in Italian-American markets. Otherwise, I usually buy dried cavatelli made with durum wheat, which are widely available in grocery stores.
- Broccoli: Seek out bunches of broccoli that feel firm, without yellowing buds. You’ll be using both the florets and tender parts of the stem so nothing goes to waste.
- Panko: You know what really takes this pasta over the top? Toasted breadcrumbs. A quick pan-toasting in olive oil turns plain breadcrumbs into a golden, crunchy topping that soaks up the essence of fresh lemon zest. It’s a small touch that ties the whole dish together. I usually reach for panko because it’s always in my pantry, but if you’re into it, make a batch of these homemade breadcrumbs instead.
How-to steps
Prep the broccoli: Separate florets, and slice the tender stem into bite-size pieces. 
Blanch: Boil the broccoli for a few minutes in salted water. Toast: Cook panko in olive oil until golden, then stir in fresh grated lemon zest.
Heat olive oil, garlic, and red pepper in a large skillet until it smells delicious. Add the blanched broccoli.
Stir in cooked cavatelli, grated Parmesan and some pasta water until saucy. Sprinkle the lemony crumbs on top and serve.
Cavatelli and Broccoli with Lemon Breadcrumbs
Equipment
Ingredients
Toasted Lemon Breadcrumbs
- 1 tablespoon extra virgin olive oil
- ½ cup panko crumbs
- 1 tablespoon grated fresh lemon zest, (about 1 lemon)
Cavatelli and Broccoli
- 1 bunch broccoli, about 1½ pounds
- Kosher salt
- 8 ounces cavatelli pasta, dried or fresh
- ¼ cup extra virgin olive oil
- 1 teaspoon grated or finely sliced garlic, 1-2 cloves
- ½ teaspoon crushed red pepper
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- ½ fresh lemon
Instructions
Make the lemon breadcrumbs
- Place a small skillet over medium-high heat. Pour 1 tablespoon extra virgin olive oil into the pan. Stir in ½ cup panko crumbs. Cook 2-3 minutes, until the crumbs are golden brown. Stir them frequently to be sure they toast evenly. Remove the pan from the heat and stir in 1 tablespoon grated fresh lemon zest. Scrape the crumbs into a small bowl and set aside. Note: The crumbs can be made up to 5 days ahead. Store them covered at room temperature.
Cook the pasta and broccoli
- Bring a large (4-5 quart) pot of water to a boil. Add 3 tablespoons kosher salt — the salt help set the bright green color of the broccoli, and also seasons the pasta water used in the sauce.
- Trim off about 2 inches from the bottom stalks from 1 bunch broccoli. Slice the florets into bite-size pieces and the stem section into ½-inch thick half moons. I usually use a vegetable peeler to remove any tough or fibrous sections from the stems.
- Drop the broccoli pieces into the boiling water. Cook for 3 minutes (set a timer!), then transfer the broccoli from the water to a colander set over a bowl, using a slotted spoon or a spider scoop like this one.
- Add 8 ounces cavatelli pasta to the boiling water. Check the package directions, and cook the pasta 2 minutes less than the directed time (the pasta will finish cooking in the sauce). Before draining, scoop out about 1 cup of the pasta water.
- While the pasta is cooking, place a 12-inch skillet over medium-high heat. Add ¼ cup extra virgin olive oil, 1 teaspoon grated or finely sliced garlic, and ½ teaspoon crushed red pepper. Cook until the garlic begins to sizzle and smell fragrant, about 1 minute.
- Add the blanched broccoli and drained cavatelli to the skillet, stirring to coat with the oil. Pour in ½ cup of the reserved pasta water and simmer 1-2 minutes. Stir in ¼ cup freshly grated Parmesan cheese. Taste the pasta and add a pinch or two of salt, if needed.
- Squeeze the juice from ½ fresh lemon over the pasta. Serve hot, with as much additional cheese you like over each serving.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.