Cavatappi with Broccoli, Cherry Tomato, and Parmesan Alfredo

Headnote

This is a restrained Alfredo built for clarity rather than excess. The sauce should coat the cavatappi in a fine, glossy layer, while the broccoli remains bright and the cherry tomato gives brief sweetness and acidity. The dish succeeds when every element is distinct, yet the whole reads as one composed, creamy pasta.

Recipe essentials

Dish category: Pasta
Cuisine or origin: Italian-inspired
Course type: Main course
Yield: 1 serving
Serving size: 360 g
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Difficulty: Moderate

Equipment

Medium saucepan
Large pot for boiling pasta
Small sauté pan
Fine grater
Colander
Tongs
Serving bowl or shallow pasta plate

Ingredients

Pasta and vegetables

Cavatappi pasta, 120 g

Broccoli, cut into small florets, 80 g

Cherry tomato, halved, 60 g

Alfredo sauce

Butter, 20 g

Garlic, finely minced, 6 g

Heavy cream, 90 g

Parmesan cheese, finely grated, 50 g

Salt, 3 g

Black pepper, 1 g

Method

1. Bring a large pot of water to a rolling boil and season it lightly with salt from the ingredient list. Add the cavatappi and cook for 9 to 11 minutes, until the pasta is just tender with a firm center and the ridges remain well defined.

2. During the final 2 minutes of pasta cooking, add the broccoli to the same pot. It should turn bright green and become tender at the stem while still retaining a slight bite. Drain the pasta and broccoli together, reserving a small amount of the cooking water if needed for loosening the sauce.

3. Set a small sauté pan over medium-low heat. Add the butter and let it melt without browning. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not colored.

4. Pour in the heavy cream and bring it to a gentle simmer over medium heat. Cook for 2 to 3 minutes, stirring often, until the cream slightly thickens and lightly coats the back of a spoon.

5. Add the parmesan cheese in two additions, stirring until fully melted and smooth before adding the next. Season with the salt and black pepper. The sauce should be glossy, cohesive, and thick enough to cling to the pasta without becoming heavy.

6. Add the drained cavatappi and broccoli to the sauce. Toss over low heat for 1 minute until evenly coated and hot throughout. If the sauce tightens too much, loosen it with a small amount of reserved pasta water. Fold in the cherry tomato at the end and warm it just until the cut surfaces soften slightly while the flesh remains intact.

7. Remove from the heat and let the pasta stand for 30 seconds. The final texture should be creamy and supple, with the sauce settled into the curves of the cavatappi and the vegetables clearly defined.

Plating and serving

Twirl the pasta into a warm shallow bowl, arranging the broccoli and cherry tomato evenly through the mound rather than on top. Spoon any remaining sauce over the surface so it appears lacquered, not flooded. Serve immediately while the pasta is glossy and the vegetables remain vivid.

Professional notes

Use finely grated parmesan so it melts cleanly into the cream. Keep the sauce below a hard boil once the cheese is added, or it may turn grainy. The cherry tomato should be added last to preserve its shape and give the dish a precise, fresh finish.