Perfect Pasta: Healthy Broccoli Cavatelli

Pasta has, unfortunately, been taken off a lot of people’s menu at home because it is such a high carb dish. It’s true that having a large amount of high GI carbs late at night isn’t the best option, however that does not mean pasta has to be completely cut off! This recipe is all about taking back those delicious flavors and culinary simplicity through the use of healthy pasta and ingredients. Broccoli and whole wheat (or buckwheat) cavatelli offers a flavorful and low GI dish that will please any hungry tummy, and waistlines, at the dinner table.

Healthy Broccoli Cavatelli
  1. - 3 heads of fresh broccoli (cut into florets)
  2. - 1 1/2 pound whole wheat (or buckwheat) cavatelli pasta
  3. - 1/2 cup extra virgin olive oil
  4. - 3 cloves of garlic, minced
  5. - 1 teaspoon sea salt
  6. - 1 teaspoon crushed red pepper (flakes)
  7. - 2 tablespoons Parmesan cheese (grated)
  8. ***Protein Optional: 12-16oz cooked skinless chicken breast
  1. In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
  2. 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.
  3. 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.
  1. ***Recipe does not include directions/timings for cooking the chicken as it is an optional portion of the pasta.
Adapted from All Recipes
Adapted from All Recipes
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