Creamy cavatappi is a weeknight win.
Simply Recipes / Mihaela Kozaric Sebrek
My go-to weeknight meal is pasta.
This is one of my favorite recipes in my pasta tool belt.
Simply Recipes / Mihaela Kozaric Sebrek
A little garlic and fresh lemon add some extra flavor while Parmesan does the heavy lifting.
Its a grown-up, simpler take onmac and cheesethat will still satisfy kids.
you’ve got the option to easily leave them out or swap for a favorite green veggie.
Simply Recipes / Mihaela Kozaric Sebrek
What Is Cavatappi?
I like to think of cavatappi as leveled-up elbow macaroni.
Its a hollow pasta formed into a twisted spiral shape using an extruder die.
Simply Recipes / Mihaela Kozaric Sebrek
Its a good choice for creamy sauces,pesto, and tomato sauce pasta bakes as well aspasta salads.
Youll find dried cavatappi in the pasta section of your grocery store.
It can also be found at some Italian specialty markets and online.
Simply Recipes / Mihaela Kozaric Sebrek
Boil cavtappi according to the package directions, often 6 to 8 minutes for al dente, before draining.
It requires few ingredients and is easy to customize.
Plus, its crowd-pleasingwho can resist a creamy pasta?
Simply Recipes / Mihaela Kozaric Sebrek
I often serve creamy cavatappi with a tossed green salad and were ready to eat in under 30 minutes.
Other winning accompaniments includeroasted broccolior broccolini, roasted asparagus,grilled chicken breasts, sauteed shrimp, and more.
Cavatappi is actually atypeof macaronia hollow, tubular pastabut the macaroni most Americans think of is elbow macaroni.
Simply Recipes / Mihaela Kozaric Sebrek
Cavatappi tends to be a bit bigger and has more twists and turns than elbow macaroni.
That being said, macaroni makes a fine substitute for cavatappi in this dish.
Other good options include penne, fusilli, or any tubular pasta.
Simply Recipes / Mihaela Kozaric Sebrek
Bonus points if it has ridges, since they cling better to a creamy sauce.
The amount of salt is a guidelineadjust it based on your taste and how salty your pasta water is.
Season generously with salt.
Simply Recipes / Mihaela Kozaric Sebrek
Once the water is boiling, add the pasta and stir.
Cook until just short of al dente, according to the package directions.
Tip
Make the sauce while the pasta cooks.
Simply Recipes / Mihaela Kozaric Sebrek
Dont forget to save some pasta water before draining the cavatappi!
While the pasta cooks, add the butter to a large skillet over medium heat.
Once melted, add the garlic and cook just until fragrant but not browned, about 30 seconds.
Simply Recipes / Mihaela Kozaric Sebrek
Slowly add the cream while stirring and season with salt and pepper.
Bring to a simmer, reducing the heat if needed to maintain a simmer.
Cook, while stirring, until slightly thickened, about 3 minutes.
Add the lemon juice and stir.
Turn the heat as low as itll go until the pasta is ready, stirring occasionally.
Reserve 1/2 cup of the pasta water.
Add the frozen peas to a colander.
Drain the pasta over the frozen peas (the hot pasta will help defrost the peas).
If your skillet is big enough, add the pasta and peas to the sauce.
Otherwise, add the pasta and peas back to the pasta pot and pour the sauce over the top.
Add 1/4 cup of the reserved pasta water and turn the heat to medium.
Toss constantly until you have a creamy sauce that coats the noodles, 3 to 5 minutes.
Youll want the sauce slightly looser than you think since it will thicken quickly as it cools.
Taste, adding salt and/or pepper if needed.
Top with a sprinkle of Parmesan cheese and serve immediately.
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