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cavatelli pasta recipe Broccoli Rabe Greens And Lemon
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe features cavatelli pasta with vibrant broccoli rabe and fresh spinach, brightened by lemon and garlic. It’s a quick, wholesome, and family-friendly meal perfect for busy weeknights.
Ingredients
- 1 lb cavatelli pasta, small, shell-like
- 1 large bunch (1.5 lbs) broccoli rabe, trimmed and roughly chopped
- 5 oz fresh spinach
- 4–5 cloves garlic, minced (or 1 Tbsp pre-minced)
- 0.5 tsp red pepper flakes (or to taste)
- 1 large lemon, zested and juiced
- 0.5 cup (50g) Parmesan cheese, grated, plus more for serving (optional)
- 3 Tbsp olive oil (extra virgin recommended)
- Salt and black pepper, to taste
Instructions
- Cook the Cavatelli: Bring a large pot of generously salted water to a rolling boil. Add cavatelli and cook according to package directions, typically 8-10 minutes, until al dente. Reserve 1 cup of starchy pasta water before draining completely.
- Prepare Aromatics: While pasta cooks, heat 2 tablespoons of olive oil in a large 10-inch skillet over medium heat until shimmering. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant and lightly golden.
- Sauté Broccoli Rabe: Add trimmed broccoli rabe to the skillet. Cook, stirring occasionally, for 5-7 minutes until tender-crisp and bright green. Add a splash of reserved pasta water if the greens look dry.
- Incorporate Spinach and Lemon: Stir in the fresh spinach until just wilted, about 1-2 minutes. Remove the skillet from heat and stir in the lemon zest and half of the lemon juice.
- Combine and Finish: Add the drained cavatelli to the skillet with the greens. Toss well to combine. Add more reserved pasta water, 0.25 cup at a time, to create a light, creamy sauce consistency (goal is lightly coated, not soupy).
- Serve: Drizzle with the remaining lemon juice and a generous grating of Parmesan cheese (if using). Serve immediately.
Notes
To add protein, consider sautéed Italian sausage, grilled chicken, or cannellini beans. If broccoli rabe is unavailable, kale or Swiss chard can be substituted. For a plant-based option, omit Parmesan or use nutritional yeast. For meal prep, chop vegetables ahead of time. If too bitter, blanch broccoli rabe briefly or add a pinch of sugar. If sauce is dry, add more reserved pasta water; if flavor is lacking, add lemon or flaky salt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Tossing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 550 calories
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 15 mg
Keywords: cavatelli pasta, broccoli rabe, lemon, quick dinner, healthy, family-friendly, vegetarian, weeknight meal
