Herb Cavatelli with Buttered Vegetables

Made with Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free.
  • 0:40 TIME
  • 10 portions



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, pureed

2 tsp.



  1. 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 to 2 minutes, and drain, reserving some of the water. Set aside.
  2. 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 ¾ cup pasta water and mix well.
  3. Turn off the heat, add strained pasta, butter, parsley, and lemon zest; stir to emulsify sauce. Thin with more pasta water if necessary. Season to taste.
  4. In a small bowl, toss breadcrumbs and roasted garlic together. Season pasta with mixture.