Broccoli Rabe, Peas, Carrots and Cavatelli


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This broccoli rabe and cavatelli recipe is something I came up with on the spur of the moment. It's really delicious and very easy to prepare.

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Staten Island New York


  • 1 bunch Broccoli Rabe, bottoms trimmed and rinsed well
  • 1/4 C. water
  • 1/4 C. olive oil + 3 Tbs. olive oil, divided
  • 3 cloves garlic, minced
  • 1 15-oz. can peas and carrots, drained
  • 1/2 tsp. oregano
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 1/8-1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. dried basil or 5 fresh leaves, chopped
  • 1 bag cavatelli (follow package directions for preparation)
  • grated cheese for garnish

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In a large skillet with a lid, add the water and bring it to a boil, put in broccoli rabe and lower flame and steam until it becomes limp, about 5 minutes. While you're waiting for this to cook, prepare the macaroni. Push the broccoli rabe over to the side of the pan and make sure most of the water is gone. Add 3 tablespoons olive oil and then add the garlic. Cook the garlic for about 2 minutes. Mix together broccoli rabe and garlic. Add the peas and carrots, spices then the macaroni. Add the olive oil and mix well. Serve with a salad and crusty bread.

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