One of the perks of being The Ranting Chef is that companies send me products to try out and review. Some of them are similar to products I own or have used, but in some cases they are very new to me. One such case was when the Harold Import Company sent me Cousin Elisa’s Cavatelli Maker. I had started making pasta, but it was really basic. Ravioli once. Fettucine several times. Pretty basic stuff. The Cavatelli maker allowed me to step up my pasta making game.
A flavorful and beautiful looking side!
Start off with a basic pasta recipe.
Roll our pasta into a snake shape.
The Cavatelli maker turns them out very quickly.
Aren’t my little creations beautiful?
Now that the pasta is made, on to the side.
I HATE, HATE, HATE boiling veggies. They lose flavor and crispness. In order to be faithful to the recipe I did it. However, I ensured the broccoli retained its color, flavor and crispness.
Fresh pasta is so quick to cook.
Starting the pan.
Pasta is heating up.
Trying to impress with a side? Try this one. Great all around.
Cavatelli and Broccoli
Prep Time: 10 M | Cook Time: 25 M | Makes: 12 servings
- 3 heads fresh broccoli, cut into florets
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 1/2 pounds cavatelli pasta
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons grated Parmesan cheese
In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
Calories 317 kcal 16%
Carbohydrates 47.6 g 15%
Cholesterol < 1 mg < 1%
Fat 10.3 g 16%
Fiber 3.8 g 15%
Protein 10.2 g 20%
Sodium 234 mg 9%