Cavatelli and Broccoli

This creamy Cavatelli and Broccoli is a tasty meatless meal everyone will love! The ricotta sauce is bright and lemony, the broccoli is perfectly caramelized, and the crispy white beans add a protein boost. Yum!

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Rich, creamy pasta that’s NOT heavy.

Ricotta: it’s not just for Stuffed Shells anymore. It’s also for making into a FABulous cream sauce. The ricotta sauce in this cavatelli with broccoli recipe is rich, but not in the same way a sauce made with heavy cream is rich—you know, the kind of rich that makes you want to take a nap? It’s not like that!

The other thing that sets this recipe apart is the oven roasting, not only of the broccoli but of the beans too!

The white beans become lightly crispy on the outside and stay creamy on the inside after a quick roast in the oven. I had a hard time not devouring them all directly from the sheet pan before they even made it into the pasta. I love the texture they add to this dish, and they add some protein too, which is always important with meatless recipes!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Broccoli. I prefer this recipe with fresh broccoli, but I’ve also made it with Roasted Frozen Broccoli. For more pasta and veggies, try Broccoli Pasta.
• White Beans. Roasting them first gives this pasta the royal treatment!
• Cavatelli. Extra fun for the way it mimics the shape of the beans. Any tube shaped pasta will work nicely here though.
• Ricotta. Ricotta combined with the pasta cooking water (along with some helpful Parm) creates a rich, creamy sauce without the need for any heavy cream.
• Lemon Zest and Juice. Key to livening up the pasta’s flavor.
• Red Pepper Flakes. To give the recipe a little kick.

How to Make Cavatelli With Broccoli

Roast the Broccoli. Add the broccoli and beans to a baking sheet, and toss them in a generous amount of olive oil. Spread them into an even layer, and roast for 15 minutes at 400 degrees F. (Find more tips for cooking the broccoli here: Roasted Broccoli.)

Start the Pasta. As you’re roasting the broccoli and beans, cook the pasta. Stir in the ricotta and cheese.

Finish. Add the lemon, broccoli, and beans. Adjust with more pasta water as needed. Serve with additional Parmesan cheese and ENJOY!

Recipe Variations

• Switch Up the Veggies. Again, FLEXIBILITY! You can use any other roasted vegetable in place of the broccoli. These crispy Roasted Brussels Sprouts sound mighty fine, and I think Roasted Asparagus would also be tasty.
• Or Change the Protein. Leave out the beans and add diced Air Fryer Chicken Breast instead. Cooked Italian sausage or Roasted Chickpeas would be excellent too!

What to Serve with Cavatelli and Broccoli

While this recipe is a nutritious, complete meal as is, here are a few ideas of what you could serve with it:

• Salad. Bring a little green to your table by pairing this dish with a side of Arugula Salad.
• Bread. You can’t go wrong with a delicious crusty loaf of bread from your local bakery. This Crock Pot Bread would also be tasty, as would Homemade Garlic Bread.
• Wine. Cheers to you! If you’d like to pair this cavatelli and broccoli with wine, try a dry white with some body to it. The technique will vary by wine maker, but in general Pinot Grigio, Sauvignon Blanc, or an un-oaked or lightly oaked Chardonnay would all be good places to start.

More Fast, Healthy Pasta Recipes

• Sun Dried Tomato Pasta with Sausage and Spinach
• Chicken Broccoli Ziti
• Mediterranean Pasta

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Cavatelli and Broccoli

4.94 From 15 reviews . Help us out! Review HERE.Help out & review HERE

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Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

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Servings: 4 servings

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This easy, creamy cavatelli and broccoli is fast to make and a crowd pleaser! Roasted broccoli gives this simple recipe incredible flavor.

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Ingredients

  

1x2x3x

• 2 pounds broccoli crowns cut into bite-size florets
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher salt divided, plus additional to taste
• ¼ teaspoon ground black pepper plus additional to taste
• 1 15-ounce can cannellini beans or similar white beans, such as great Northern
• 8 ounces cavatelli or other tube-shaped pasta
• 1 medium lemon zest and juice
• ½ teaspoon freshly ground black pepper
• 1 cup part-skim ricotta cheese about 7.5 ounces
• ¼ cup grated Parmesan cheese plus additional for serving
• ¼ teaspoon red pepper flakes plus additional to taste

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Instructions

 

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• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the broccoli and white beans in the center. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and black pepper. Toss to coat then spread into an even layer, scattering the beans throughout. Roast for 15 minutes, then remove the pan from the oven and gently toss the broccoli and beans to move it around a bit and promote even browning. Return to the oven and bake 5 to 10 additional minutes, until the broccoli is dark and crisp at the tips of the florets and the beans are lightly crisp. Set aside.
  
• While the broccoli and beans cook, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 generous cup of the pasta cooking water, then drain the pasta.
• Return the pasta to the pot. Add 1/4 cup reserved pasta cooking water, the ricotta, Parmesan, red pepper flakes, and remaining 1/4 teaspoon salt.
  
• Zest the lemon right into the pot, then cut the lemon into quarters and squeeze in the juice. Add the roasted broccoli and beans, then gently stir, adding more pasta water as needed if the pasta is too thick. Taste and add more seasoning as desired (I added a pinch of extra salt and red pepper flakes). Serve hot, sprinkled with additional Parmesan cheese.
  

Notes

• TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stove over medium-low heat, adding splashes of water or broth as needed to reach desired consistency.
• TO FREEZE: You can freeze cavatelli and broccoli for up to 3 months. Store leftovers in an airtight freezer-safe storage container in the freezer. Let thaw overnight in the refrigerator before reheating.
• TO MAKE AHEAD: Chop the broccoli into florets, and roast it with the beans according to the recipe directions up to 1 day in advance.

Nutrition

Serving: 1(of 4)Calories: 649kcalCarbohydrates: 87gProtein: 31gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 25mgPotassium: 1460mgFiber: 14gSugar: 7gVitamin A: 1750IUVitamin C: 217mgCalcium: 430mgIron: 6mg

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