Cavatelli and Broccoli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted broccoli and white beans tossed with cavatelli pasta, ricotta, and parmesan in a light lemon sauce. This vegetarian pasta is creamy yet bright and comes together quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds broccoli crowns (cut into bite-size florets)
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt (divided, plus additional to taste)
- ¼ teaspoon ground black pepper (plus additional to taste)
- 1 15-ounce can cannellini beans (or similar white beans, such as great Northern)
- 8 ounces cavatelli (or other tube-shaped pasta)
- 1 medium lemon (zest and juice)
- ½ teaspoon freshly ground black pepper
- 1 cup part-skim ricotta cheese (about 7.5 ounces)
- ¼ cup grated Parmesan cheese (plus additional for serving)
- ¼ teaspoon red pepper flakes (plus additional to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 892mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 991mg
- Calcium
- 402mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 892MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.