Mafaldine Limone Broccoli (Print Version)

Bright lemon parmesan cream coats mafaldine and tender broccoli in this vibrant Italian dish.

# What You Need:

→ Pasta & Vegetables

01 - 12 oz mafaldine pasta
02 - 1 medium head broccoli, cut into small florets

→ Sauce

03 - 3 tbsp unsalted butter
04 - 2 tbsp extra virgin olive oil
05 - 2 garlic cloves, finely chopped
06 - Zest of 1 lemon
07 - Juice of 1 lemon (about 3 tbsp)
08 - ½ cup heavy cream
09 - 2 oz freshly grated Parmesan cheese

→ Seasoning

10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Garnish

12 - Extra lemon zest, optional
13 - Additional grated Parmesan
14 - Fresh basil or flat-leaf parsley, chopped (optional)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and broccoli together.
02 - While the pasta cooks, melt the butter with olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté until fragrant, approximately 1 minute, taking care not to let it brown.
03 - Stir the lemon zest into the garlic and cook for 30 seconds to release its essential oils. Pour in the heavy cream and bring gently to a simmer. Stir in the lemon juice and half of the grated Parmesan until smoothly incorporated.
04 - Transfer the drained pasta and broccoli into the skillet with the sauce. Toss vigorously, adding the reserved pasta water a splash at a time until the sauce becomes silky and evenly coats every strand. Season generously with salt and freshly ground black pepper.
05 - Serve immediately on warmed plates, finished with extra Parmesan, a bright sprinkle of lemon zest, and a scattering of fresh herbs if desired.

# Expert Tips:

01 -
  • The ruffled edges of mafaldine grab onto the lemon cream sauce in a way smoother pasta shapes simply cannot manage.
  • Cooking the broccoli right in the pasta water means one less pot to wash and perfectly tender florets every time.
  • The whole thing comes together in about half an hour, which makes it feel like a weeknight secret weapon dressed up as a weekend meal.
02 -
  • If the sauce looks thick and heavy instead of silky, add more pasta water a tablespoon at a time because that starch is the secret to a glossy, restaurant quality finish.
  • Keep the heat medium or lower once the cream goes in because boiling it hard can cause the sauce to break and turn oily rather than smooth.
03 -
  • Always zest your lemon before juicing it because trying to zest a squeezed, flattened lemon is an exercise in frustration and scraped knuckles.
  • Take the skillet off the heat before adding the lemon juice because the direct heat can mute the fresh, bright flavor you are trying to preserve.

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