Mafaldine Limone Broccoli Pasta (Print Version)
Creamy lemon mafaldine with tender broccoli florets, Parmesan and fresh citrus. A quick Italian vegetarian dinner.
# What You Need:
→ Pasta & Vegetables
01 - 14 oz mafaldine pasta
02 - 1 large head broccoli, cut into small florets
03 - 2 tbsp olive oil
04 - 2 garlic cloves, finely minced
→ Sauce
05 - Zest and juice of 1 unwaxed lemon
06 - ¾ cup heavy cream
07 - 2 oz grated Parmesan cheese, plus extra for serving
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - Fresh basil leaves (optional)
10 - Extra lemon zest (optional)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions. Five minutes before the pasta is done, add the broccoli florets to the pot. Cook until the pasta is al dente and the broccoli is tender-crisp. Reserve ⅓ cup of the starchy pasta water before draining in a colander.
02 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and softened, taking care not to let it brown.
03 - Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the lemon zest, lemon juice, and Parmesan cheese until the cheese melts and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
04 - Add the drained pasta and broccoli to the skillet with the sauce. Toss everything together thoroughly, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the ribbons of mafaldine. Adjust the seasoning to your liking.
05 - Divide among warmed plates or bowls immediately. Finish with fresh basil leaves, an extra grating of Parmesan, and additional lemon zest if desired. Serve right away while hot.
# Expert Tips:
01 -
- The creamy lemon sauce clings to every ruffle of mafaldine, making each bite feel indulgent without being heavy.
- Broccoli cooks right in the pasta water, so you get a complete meal with almost no extra effort.
02 -
- Do not let the garlic brown, not even a little, because bitter garlic will haunt the entire dish and there is no coming back from it.
- Adding the lemon juice off the heat or at the very last moment preserves more of its fresh brightness if you prefer a sharper citrus punch.
03 -
- Reserve more pasta water than you think you need because it is impossible to get back once drained, and you can always pour it down the sink later.
- A pinch of chili flakes added with the garlic transforms the whole dish into something with a quiet warming heat that catches people by surprise in the best way.