Fresh Cavatelli & Broccoli

with Roasted Carrot & Arugula Salad

40 MIN

4 Servings

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From the Test Kitchen

Inspired by a traditional southern Italian dish, this recipe pairs fresh cavatelli pasta with seasonal broccoli. Their flavors shine in a simple lemon-butter sauce, sweetened a bit with mascarpone (a type of Italian cream cheese). For a wintry salad on the side, we’re balancing peppery arugula with the sweetness of roasted carrots and a balsamic vinaigrette.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the carrots and quarter lengthwise, then halve crosswise. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the broccoli into bite-sized florets. Peel and mince the garlic. Roughly chop the walnuts.

2 Roast the carrots:

Place the carrots on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the juice of 2 lemon wedges; carefully toss to coat and season with salt and pepper to taste. Set aside in a warm place.

3 Cook the broccoli:

While the carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add the garlic and half the butter; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the broccoli has softened and the water has cooked off. Turn off the heat and stir in the mascarpone cheese; season with salt and pepper to taste.

4 Cook the pasta:

Once the broccoli has cooked for about 10 minutes, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

5 Finish the pasta:

To the pan of cooked broccoli, add the cooked pasta, remaining butter and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until coated. Add the lemon zest and the juice of the remaining lemon wedges; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water.) Turn off the heat. Season with salt and pepper to taste.

6 Make the salad & serve your dish:

To make the dressing, place the vinegar in a bowl; slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Just before serving, in a large bowl, combine the roasted carrots, arugula and walnuts; season with salt and pepper. Add enough of the dressing to coat (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish and top with the goat cheese. Divide the finished pasta between 4 dishes. Garnish with the parmesan cheese. Serve with the salad on the side. Enjoy!