Looking for a quick and easy meal for a busy weeknight? Try this delicious One-Pot Parmesan Garlic Shrimp Pasta ready in under 30 minutes!

Green Goddess Pasta Salad is the stuff Summer Recipe dreams are made of! This healthy Pasta Salad Recipe is full of flavor and oh so easy to throw together. Loaded with asparagus, peas, chickpeas,

After making your own cavatelli, it is, of course, only natural that you immediately use them. Well, you can start with this popular traditional Italian dish: Cavatelli and Broccoli. Follow the authentic cavatelli and broccoli recipe below.

A typical dish of the Amalfi Coast, this eggplant cavatelli gets a ton of flavor and rich, creamy texture from smoked mozzarella. It’s simple but sumptuous.

Homemade Ricotta Cavatelli is a fresh pasta dough recipe made with flour, ricotta, milk, and eggs. Pairs perfectly with Italian broccoli rabe and broccoli.

This is a baked style pasta casserole. The cavateli is cooked then baked and then topped with melted mozzarella cheese and sometimes layered with ricotta like a casserole.

Cavatelli with broccoli is one of those magic pasta dishes that is hard to beat, both in flavor and in preparation time.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared the recipe for this elegant pasta dish with Epicurious: Fresh pasta shells are tossed with lobster, peas, rich Mascarpone cheese, and fresh herbs. It's one of the best-selling dishes at Grace. It's best to use fresh or thawed, frozen cavatelli, which the sauce will really cling to, but other fresh pasta shells or, in a pinch, dried pasta could be substituted.

A hearty bowl of this chicken and Cavatelli pasta will fill your tummy and warm your soul. This dish is somewhere between a soup and a stew, the flavors reminiscent of my Dad's chicken and dumplings I grew up eating. You may want to set your table with spoons AND forks!

This is a family recipe that everyone loves and asks for often, Cavatelli is lighter than most homemade pasta made with ricotta cheese.

Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones—a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops…