Categories: Broccoli, Cauliflower, JULY2012, Main Dish, Pasta
Ingredients
- 1 lb. bag of frozen or fresh cavatelli
- 1/4 c. olive oil
- 3-4 medium garlic cloves, chopped
- 4-6 cups broccoli florets or broccoli and cauliflower florets, steamed until fork
- tender
- 1/2-3/4 c vegetable broth
- 2 T or so fresh basil chopped
- 1/4 c white wine
- Salt to taste
- Parmesan cheese to taste
- Freshly cracked black pepper
Directions
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Place large non-stick skillet over medium heat 30 seconds, add oil and heat 30 seconds more. Add garlic and cook, stirring frequently, 30 seconds, until fragrant. Add broccoli, cook and stir to coat with garlic and oil 2-3 minutes. Add
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basil, broth and wine. Simmer 1-2 minutes, add salt and pepper to taste; toss mixture with prepared pasta adding just enough of the reserved pasta water to moisten. Top evenly with cheese. Serve with extra cheese.
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Meanwhile in a large pot of salted boiling water, cook pasta according to package directions until tender. Drain, reserving ½-1 cup pasta water, and place in large serving bowl. Keep warm