This cavatelli with broccoli is a classic Italian-American pasta I grew up eating — simple, garlicky, and ready in about 20 minutes. I use a quick blanching trick for bright green, tender broccoli, then toss everything with olive oil, garlic, and Parmesan. And if you want to take it a step further, the crunchy lemon breadcrumbs on top are the chef’s kiss!

A bowl of cavatelli with broccoli florets, topped with grated cheese, breadcrumbs, and red pepper flakes. A lemon wedge sits on the side, a gold fork rests in the bowl, and small bowls with cheese and seasonings surround the dish.

This is exactly the kind of recipe I turn to when I want an easy pasta dinner that uses a few good ingredients and smart technique. This is a classic combination of broccoli, garlic, olive oil, and pasta — really simple, but done right.

What makes this recipe work (and taste so good)

  • Blanching the broccoli first: Unlike versions that sauté it, a quick dip in boiling salted water keeps the broccoli bright green, and ensures the stems and florets cook evenly.
  • Using the pasta water to build the sauce: The starch helps the olive oil and cheese emulsify into a sauce that coats the pasta.
  • Not overcooking the garlic: A brief sizzle in olive oil keeps it fragrant and sweet — not harsh or bitter.

Three ingredients to get right

A white surface with ingredients arranged for a recipe: Fresh broccoli on a plate, two lemons, dried cavatelli pasta in a bowl, grated cheese in a yellow bowl, olive oil in a glass cup, red pepper flakes, and breadcrumbs.
  • Cavatelli pasta: Cavatelli are small pasta shapes that look like tiny gnocchi, with ridges and a shell-like curve in the middle that catches the garlicky oil. 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. Can you use frozen broccoli? Yes, but fresh broccoli won’t be as mushy. If using frozen, don’t overcook it — add it straight to the pan after thawing.
  • Panko: You know what really takes this classic pasta even better? 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 make it

  • A cutting board with broccoli florets and chopped broccoli stems, a knife with broccoli bits on the blade, a vegetable peeler, and a lemon on a light-colored surface.
    Prep the broccoli: Separate florets, and slice the tender stem into bite-size pieces.
  • Broccoli florets are being blanched in a pot of hot water and then transferred with a slotted spoon to a metal strainer, with a knitted towel and bowl nearby on a light countertop.
    Blanch: Boil the broccoli for a few minutes in salted water.
  • A stainless steel pan with toasted panko breadcrumbs and lemon zest being stirred with a wooden spatula. Nearby are a whole lemon, a metal grater, a beige towel, and a small bowl of red pepper flakes.
    Toast: Cook panko in olive oil until golden, then stir in fresh grated lemon zest.
  • A white skillet with garlic, red pepper flakes, and olive oil being stirred by a wooden spatula. A lemon is visible in the top left corner on a light textured surface.
    Heat olive oil, garlic, and red pepper in a large skillet until it smells delicious.
  • A white skillet with sautéed broccoli florets and a wooden spatula on a light surface. A lemon is partially visible in the top left corner.
    Add the blanched broccoli.
  • A white skillet filled with cavatelli pasta, broccoli florets, and grated cheese sits on a light surface. A wooden spoon, a lemon, a beige dish towel, and a small bowl of grated cheese with a spoon are nearby.
    Stir in cooked cavatelli, grated Parmesan and some pasta water until saucy.
  • A skillet filled with cavatelli pasta and broccoli, topped with breadcrumbs. A wooden spoon rests inside, and small bowls with grated cheese and breadcrumbs are nearby on a light-colored surface.
    Sprinkle the lemony crumbs on top and serve.
A bowl of cavatelli with broccoli florets, topped with grated cheese, breadcrumbs, and red pepper flakes. A lemon wedge sits on the side, a gold fork rests in the bowl, and small bowls with cheese and seasonings surround the dish.
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Italian Cavatelli and Broccoli (with Lemon Breadcrumbs)

Karen Tedesco
This cavatelli with broccoli is a classic Italian-American pasta I grew up eating — simple, garlicky, and ready in about 20 minutes. I use a quick blanching trick for bright green, tender broccoli, then toss everything with olive oil, garlic, and Parmesan. And if you want to take it a step further, there’s a shower of crunchy lemon breadcrumbs on top that is the chef's kiss!
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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
  • 10 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

Equipment

Instructions
 

Make the lemon breadcrumbs

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. Add 10 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.
  5. 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.
  6. 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.
  7. 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

Calories: 573kcal Carbohydrates: 79g Protein: 17g Fat: 22g Sodium: 239mg Fiber: 7g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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