What’s cooking in Connecticut tonight? Cavatelli and broccoli. I love this dish but I haven’t made it in ages and I don’t know why because it’s so easy and fast. I was first introduced to this dish of pasta, broccoli, garlic and olive oil by my neighbor Barbara. She’s a fabulous cook and like a good Italian mom there’s always plenty of food in her house. This gal has been known to pop over for dinner every now and again. 🙂
Lets get cooking. But first, be forewarned that there are exactly precise measurements for this passed-down recipe. I’ll do my best.
Frozen cavattelli and broccoli are cooked together in a big pot of water. Then grab a wedge of Parmesan cheese.
Grate the cheese.
Then combine a 1/4 cup of olive oil and 1/4 canola oil with garlic cloves (do this according to taste, if you like a lot of garlic put in a lot of garlic). Pop the mixture into the microwave for one minute and then let cool.
Strain the cavatelli and brocoli.
Spoon cavatelli and broccoli into serving bowl (this is one of my new ones, I just love it, it’s Rachael Ray) and add the oil and garlic mixture, salt, pepper and garlic powder to taste (see no measurements for this) and the grated Parmesan. Toss until all the pasta and broccoli are evenly coated.
Dinner time! I served the pasta and broccoli with a Pepperidge Farm multi-grain roll (I love them).
With such a quick meal to whip up and an express workout, there’s plenty of time to tackle the homework assignment I have from my current class over at SavvyAuthors. Over the weekend I’ll share with you what the class is and what I’ve learned so far.
Before I go, I just wanted to let those of you who are visiting from the A-Z challenge that I appreciate your stopping by, but I am no longer participating. I found that I was just posting to post and I didn’t really feel the content I was putting out was of any quality (okay, I know that this may not be a prize-winning post but I feel good about it) and I really need to focus on writing, revising and my class.