Broccoli And Cavatelli

Giorgio Celmo

Ingredients

1 Box Cavatelli Pasta

2-3 Lbs. Fresh Broccoli

5 Cloves Garlic, Minced

1 ¼ Cup Ex Virgin Olive Oil

3- Teaspoon Sea Salt

3-Teaspoon Crushed Red Pepper Flakes

16  Ounces Sliced Mushrooms

Directions:

Cut broccoli into small floweret’s, in a Large pot of boiling salted water blanch broccoli

For about 5 minutes. Drain and set aside.

In a large skillet, sauté garlic in olive oil over medium heat until it just starts to bubble, add broccoli and sauté stirring occasionally, for about 10 minutes

Broccoli should be tender yet crisp, add mushrooms and continue to sauté until mushrooms are tender.

Cook the pasta until al dente, toss broccoli and mushrooms with pasta, add salt and crushed red pepper flakes, toss again.  Plate pasta; garnish with Parmesan and a wedge of lemon.

Add lemon Chicken if this will be a chicken plate.