Make the cavatelli: Put the ricotta, spinach, egg
teps are completed.
Cook cavatelli as directed on back of
eat; add Parmesan cheese and cavatelli.
Make cheese layer.
Steam or boil broccoli until tender, not soft.
Heat oil; lightly saute garlic and shallots or scallions until golden.
Add chopped tomatoes and continue to saute.
Add chicken stock and spices.
Bring to a boil.
Simmer for 10 minutes.
Cook cavatelli. Drain.
Add cooked broccoli to chicken stock mixture.
Pour over cavatelli.
Sprinkle with grated cheese.
Serves 5.
You may substitute any shape macaroni for cavatelli.
Lightly brown garlic in oil, add salt and pepper. Cool oil slightly and add chicken broth. Reheat.
Meanwhile, cut broccoli in small pieces. Parboil until just tender. Do not overcook.
Cook macaroni and drain. Mix cooked cavatelli and broccoli with olive oil mixture.
Garnish with Parmesan cheese and serve.
Cook chopped broccoli until soft.
Cook cavatelli according to package directions.
Set aside.
Heat olive oil; lightly brown crushed garlic, then add broccoli and heat through.
Add cavatelli and toss with broccoli.
Top with grated Parmesan cheese and sit down and enjoy!!
Cook Cavatelli as directed.
Take a
Cook cavatelli and broccoli according to package directions. (Do not overcook.)
Mix cavatelli, broccoli and butter.
Mix in cheese (reserve a little).
Put mixture in buttered casserole. Sprinkle remaining cheese on top.
Sprinkle with bread crumbs. Dot with butter.
Bake in 350\u00b0 oven for 20 to 30 minutes.
Bring large 6-quart pot of water to boil.
Add cavatelli to boiling water.
Cook for 10 minutes.
Add cut-up broccoli.
Cook for another 10 minutes.
Drain cavatelli and broccoli.
cook cavatelli according to package directions; drain.
Slowly melt butter in olive oil.
Add garlic and saute until lightly golden.
Add chicken broth and bring to boil.
Add broccoli, cover, simmer 6 to 8 minutes until broccoli is tender.
Place cooked cavatelli in bowl.
Add broccoli mixture and toss with parmesan cheese.
Serve.
oiling salted water, cook the cavatelli with the remaining pinch saffron
Cut crowns of broccoli off of head.
Chop cloves of garlic into small pieces.
In large frying pan, heat olive oil and garlic.
When garlic starts to brown, remove from heat.
When cooled, add chicken broth; reheat.
Cook cavatelli to desired tenderness.
Steam broccoli to desired tenderness.
Add cavatelli and broccoli to frying pan.
Add fresh cracked pepper to taste. Simmer for 5 minutes.
Serve with grated Parmesan cheese.
Cook cavatelli according to package directions.
Drain and keep warm.
Meanwhile, in a large skillet, fry bacon over medium-high heat until almost browned, about 5 minutes.
In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
Drain it well and return it to the pan.
Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
Let sit until the arugula has wilted, about 3 minute.
Sprinkle with the ricotta salata just before serving.
nd add broccoli rabe and cavatelli. Cook until pasta is done
o a boil.
Cook cavatelli following package directions. Drain.
Melt butter and heat garlic in large frying pan.
Add broccoli.
Cover and cook until desired tenderness.
Pour over cooked cavatelli.
ater to a boil; add cavatelli and cook, stirring occasionally, until
Cook the garlic in
the
oil until brown; take off heat about 5 minutes.\tAdd
tomatoes;\tcook on medium heat; as they get hot crush or break
with
wooden spoon.
Cook for about 20 minutes. Add either fresh or dried basil, then add cavatelli, broccoli and black pepper to taste.
Cook broccoli and cavatelli separately.
Combine; add olive oil to taste.
Top with cheese.