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Herb Cavatelli with Buttered Vegetables

  • 40 min
  • Easy
  • 10
  • Cavatelli pasta, fresh -- 1/2 lb
  • Olive oil -- 1 tsp
  • Tri-color cauliflower, florets, blanched -- 1 cup
  • Carmellini beans, trimmed, blanched -- 1 cup
  • Baby mixed squashes, blanched, halved -- 1 cup
  • White wine, Chardonnay -- 1/4 cup
  • Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as is -- 1 Tbsp
  • Unsalted butter, room temperature -- 1/2 Tbsp
  • Grana Padano cheese, grated -- 2 Tbsp
  • Parsley, minced -- 2 Tbsp
  • Lemon zest -- 2 Tbsp
  • Toasted breadcrumbs -- 2 Tbsp
  • Garlic, roasted, puréed -- 2 tsp
Fill a 4-quart stockpot halfway with water and bring to a boil. Season boiling water with salt, lower heat to a simmer, then add pasta and stir frequently. Cook until al dente, about 1–2 minutes, and drain, reserving some of the water. Set aside.
While the pasta is cooking, in a large sauté pan over medium heat, add oil and heat until it shimmers in the pan. Carefully add cauliflower, beans, and squash and sear until caramelized, about 2 minutes. Deglaze with wine, reduce au sec (almost dry, add Vegetable Reduction, then add 3/4 cup of pasta water and mix well).
Turn off the heat, add strained pasta, butter, cheese, parsley, and lemon zest; stir to emulsify sauce. Thin with more pasta water if necessary. Season to taste.
In a small bowl, toss breadcrumbs and roasted garlic together. Season pasta with mixture.