Lenten Meals from The Little Catholic Kitchen: Savory Broccoli and Cavatelli with Parmesan

by Kathleen Blease
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A Lenten Meal For Growing Teens

Do you have teenagers to feed? Me, too! And Lenten meals can be a challenge since their growing bodies are sending signals of "Feed me! Feeeeed me!" So here's a dish that's very simple by nature and satisfying for growing kids. The table is stark when I serve this, reflective of a Lenten Friday. Each child gets just a bowl, a fork, and a napkin... and a few heaps of Savory Broccoli and Cavatelli. Serve it with a little extra grated cheese, if you'd like. Use a good quality parmesan. I also like to sprinkle on some shredded pecorino romano, a tangy sheep cheese.


Savory Broccoli and Cavatelli with Parmesan
 
1/4 c. extra-virgin olive oil
5 c. broccoli florets, fresh or frozen
3 large cloves garlic, diced
2 13-oz. packages frozen cavetelli OR 1 lb. package dry cavatelli
butter to taste (I use about 5 tbs.)
1 1/2 c. freshly grated parmesan
salt and pepper to taste
 
Yields: 6 servings
 
In large frying pan, add 2 tbs. extra-virgin olive oil and warm over medium heat. Add broccoli and saute until fork tender, about 20 minutes--covered, stirring occasionally. (If you use fresh broccoli, chop the stalks into large chunks and saute with the florets.) Sometimes the broccoli absorbs the olive oil, so feel free to add a little more if necessary.
 
Meanwhile, cook cavatelli in a large pot of water. Cook to manufacturer's direction and strain in colander. Do not over cook and do not rinse.
 
To the broccoli, add garlic and saute for a few minutes, being careful not to burn the garlic.
 
Take the broccoli mix off heat and add cooked cavatelli, butter, remaining olive oil, salt and pepper, and parmesan. Toss to coat everything evenly.
 
Serve hot. Enjoy!