Garlic Parmesan Cavatappi and Broccoli
There’s something deeply satisfying about a one-skillet pasta that balances creamy, garlicky sauce with bright, tender broccoli. This Garlic Parmesan Cavatappi and Broccoli recipe is cozy enough for weeknights and elegant enough for a casual dinner with friends. The corkscrew-shaped cavatappi grabs onto every bit of sauce, while the broccoli florets add color, texture, and a fresh pop that keeps each bite lively. It’s simple, fast, and built from pantry-friendly ingredients.
Why you’ll love this recipe
- Quick and comforting: ready in about 25 minutes from start to finish.
- Minimal cleanup: most of the work happens in one pot or skillet.
- Flavor-forward: garlic and Parmesan do the heavy lifting for deliciousness.
- Vegetable-forward: broccoli stretches the dish and adds nutrition and texture.
Ingredients
- ▢1headbroccolicut into florets
- ▢8ouncescavatappi pastauncooked
- ▢1/4cupolive oil
- ▢1tablespoonminced garlic
- ▢1/2cupchicken broth
- ▢Salt and pepperto taste
- ▢Grated Parmesan cheesefor serving
Prep and notes
Before you begin, cut the broccoli into even-sized florets so they cook evenly. Measure out the cavatappi and have the garlic minced and ready. The chicken broth provides a savory base for the sauce; if you prefer a vegetarian option, use a rich vegetable broth as a one-to-one substitute. Keep the Parmesan freshly grated for the best texture and flavor. Taste and adjust the salt and pepper at the end—different broths vary in saltiness.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until just shy of al dente (about 1–2 minutes less than the package recommends). Drain the pasta and set it aside, reserving about 1/4 cup of the cooking water if you like to loosen the sauce later.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Add the broccoli florets to the skillet and stir to coat them in the garlic-infused oil. Sauté the broccoli for 3–4 minutes, stirring occasionally, until the florets turn bright green and begin to become tender but still have a bit of bite.
- Pour the chicken broth into the skillet with the broccoli. Bring the liquid to a gentle simmer and allow the broccoli to steam in the broth for 2–3 minutes, or until it reaches your desired tenderness.
- Add the cooked cavatappi to the skillet and toss gently to combine with the broccoli, garlic, and broth. If the mixture seems dry, add a splash of the reserved pasta cooking water to help the sauce coat the pasta.
- Season the pasta and broccoli with salt and pepper to taste. Stir in a generous amount of grated Parmesan cheese so it melts slightly into the warm pasta, creating a light, glossy coating.
- Remove the skillet from the heat and serve immediately, topping each portion with additional grated Parmesan if desired.
Tasting and variations
This dish is a terrific blank canvas for customization. Stir in red pepper flakes for heat, lemon zest for brightness, or a handful of toasted pine nuts for crunch. If you’d like more creaminess, fold in a splash of cream or a spoonful of cream cheese right before serving. For added protein, toss in shredded cooked chicken or white beans keeping the same quantities of other ingredients.
Storage and reheating
Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water to revive the sauce, or microwave in short intervals, stirring between intervals to distribute heat evenly. Freshly grated Parmesan added after reheating keeps the texture bright.
Serving suggestions
Serve this Garlic Parmesan Cavatappi and Broccoli with a crisp green salad and crusty bread for soaking up any remaining sauce. A light white wine pairs nicely, or choose a simple sparkling water with lemon for a refreshing contrast.
Final notes
Simple ingredients, straightforward technique, and big flavor—that’s the promise of this Garlic Parmesan Cavatappi and Broccoli. It’s an easy weeknight dinner that feels like a little celebration, with garlicky, cheesy comfort and bright green broccoli in every forkful. Make it your own with mix-ins and seasonings, but don’t skip the garlic and Parmesan—they’re the heart of this dish.
Garlic Parmesan Cavatappi and Broccoli
Ingredients
Equipment
Method
- Fill a large stock pot with water, leaving about 2 inches from the top, and bring to a rapid boil.
- Add the broccoli florets to the boiling water and cook for 5 minutes until bright green and just tender; remove with a slotted spoon and set aside.
- Return the water to a boil if needed, add the cavatappi, and cook according to package directions until al dente; drain and set aside.
- While the pasta cooks, heat the olive oil in a skillet over medium heat, then add the minced garlic and cook about 1–2 minutes until fragrant (do not burn).
- Add the cooked broccoli and chicken broth to the skillet, then simmer for about 8–10 minutes, stirring occasionally, until the broccoli is fork-tender; season with salt and pepper to taste.
- Add the drained cavatappi to the skillet and toss to combine, allowing the pasta to absorb some of the sauce for a minute.
- Sprinkle with grated Parmesan cheese, stir to combine, and serve immediately with extra Parmesan if desired.
Notes
- Swap cavatappi for cavatelli or rotini if needed.
- Add crushed red pepper flakes for more heat before serving.
- Use vegetable broth to make the dish vegetarian.
- Boil pasta and broccoli together in broth for extra flavor.
