Cavatelli and Broccoli with Lemon Breadcrumbs
Jan 11, 2026 01:16 PM
This cavatelli with broccoli aglio e olio is a meatless Friday classic I grew up eating in my 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.
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
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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