Description
A flavorful dish featuring cavatelli pasta in a savory broth with sundried tomatoes and parmesan cheese.
Ingredients
Scale
- 8 oz cavatelli pasta
- 4 cups vegetable broth
- 1 cup sundried tomatoes, chopped
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add minced garlic and cook until fragrant.
- Stir in chopped sundried tomatoes and dried basil.
- Add vegetable broth and bring to a boil.
- Add cavatelli pasta and cook according to package instructions.
- Once cooked, stir in grated parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
- Adjust the amount of broth for a thicker or thinner consistency.
- Use fresh basil for a more vibrant flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: brothy cavatelli, sundried tomatoes, parmesan, pasta, Italian dish