Cavatelli and Broccoli with Lemon Breadcrumbs
Serves 4
10 mins prep
20 mins cook
30 mins total
This cavatelli with broccoli aglio e olio is a meatless Friday classic I grew up eating in my Italian-American family. I tweaked my mom's version to get vibrantly green, crisp-tender broccoli, then toss it with the pasta in a garlicky olive oil sauce. Do not skip the chef’s-kiss garnish of crunchy, lemon-infused breadcrumbs!
Toasted Lemon Breadcrumbs
Cavatelli and Broccoli
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Make the lemon breadcrumbs
Place a small skillet over medium-high heat. Pour 1 tablespoon extra virgin olive oil into the pan. Stir in ½ cup panko crumbs. Cook 2-3 minutes, until the crumbs are golden brown. Stir them frequently to be sure they toast evenly. Remove the pan from the heat and stir in 1 tablespoon grated fresh lemon zest. Scrape the crumbs into a small bowl and set aside. Note: The crumbs can be made up to 5 days ahead. Store them covered at room temperature.
Cook the pasta and broccoli
Bring a large (4-5 quart) pot of water to a boil. Add 3 tablespoons kosher salt — the salt help set the bright green color of the broccoli, and also seasons the pasta water used in the sauce.
Trim off about 2 inches from the bottom stalks from 1 bunch broccoli. Slice the florets into bite-size pieces and the stem section into ½-inch thick half moons. I usually use a vegetable peeler to remove any tough or fibrous sections from the stems.
Drop the broccoli pieces into the boiling water. Cook for 3 minutes (set a timer!), then transfer the broccoli from the water to a colander set over a bowl, using a slotted spoon or a spider scoop like this one.
Add 8 ounces cavatelli pasta to the boiling water. Check the package directions, and cook the pasta 2 minutes less than the directed time (the pasta will finish cooking in the sauce). Before draining, scoop out about 1 cup of the pasta water.
While the pasta is cooking, place a 12-inch skillet over medium-high heat. Add ¼ cup extra virgin olive oil, 1 teaspoon grated or finely sliced garlic, and ½ teaspoon crushed red pepper. Cook until the garlic begins to sizzle and smell fragrant, about 1 minute.
Add the blanched broccoli and drained cavatelli to the skillet, stirring to coat with the oil. Pour in ½ cup of the reserved pasta water and simmer 1-2 minutes. Stir in ¼ cup freshly grated Parmesan cheese. Taste the pasta and add a pinch or two of salt, if needed.
Squeeze the juice from ½ fresh lemon over the pasta. Serve hot, with as much additional cheese you like over each serving.
