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Tuesday, June 24, 2014

Cavatelli with Broccoli

This classic combination almost always shows up at parties or in any Italian buffet.
It's great warm or even at room temperature.
1 (16 oz.) package frozen cavatelli
1 head fresh broccoli florets or 1 (12.oz) package frozen broccoli florets
1/4 cup olive oil
6 oz. chicken stock
3 cloves garlic, finely chopped
1/2 cup onion, chopped
1 cup grape tomatoes, halved
1 Tbsp fresh basil, chopped
1 Tbsp. fresh Italian parsley, chopped
Oregano to taste
Crushed red pepper to taste
Salt and freshly ground black pepper
Grated Parmesan or Romano cheese

Steam or boil broccoli until just tender, but not soft.  Heat oil in a medium saute pan and lightly saute garlic and onions until golden.  Add chopped tomatoes and continue to saute.  Add chicken stock and spices.  Bring to a boil, reduce heat to low and simmer 10 minutes.

Cook cavatelli according to package direction or until desired doneness.
Toss with broccoli and tomatoes and sprinkle with grated Parmesan or Romano Cheese.

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