Herb Cavatelli with Buttered Vegetables

This vegetarian pasta dish is loaded with flavor and texture from cauliflower, baby squashes, beans, and roasted garlic breadcrumbs.
  • 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, puréed

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 1–2 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 3/4 cup of pasta water and mix well).
  3. 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.
  4. In a small bowl, toss breadcrumbs and roasted garlic together. Season pasta with mixture.