Mafaldine Pasta Limone Broccoli (Printable version)
Mafaldine noodles in creamy lemon sauce with tender broccoli florets and Parmesan.
# What you'll 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 - ½ cup 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. During the last 5 minutes of cooking, add the broccoli florets to the pot. Cook until the pasta is al dente and the broccoli is tender-crisp. Reserve ⅓ cup of starchy pasta water before draining through 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, stirring frequently, until fragrant and just softened — avoid letting 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. Season with salt and freshly ground black pepper. Continue stirring until the cheese has melted and the sauce is smooth.
04 - Add the drained pasta and broccoli to the skillet. Toss everything together thoroughly, splashing in the reserved pasta water a little at a time until the sauce reaches a silky, coating consistency. Taste and adjust seasoning as needed.
05 - Divide among warmed plates or bowls. Finish with torn fresh basil leaves, an extra shower of Parmesan, and a light grating of lemon zest if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The ruffled edges of mafaldine catch every bit of that creamy lemon sauce, making each forkful feel luxurious without much effort.
- It comes together in about half an hour, which means you can pull it off on a Tuesday and still feel like you treated yourself.
- Bright citrus cuts through the richness of the cream so the dish never feels heavy, just deeply satisfying.
02 -
- Reserve that pasta water before you drain because it is the only way to fix a sauce that tightens up too much once it hits the bowl.
- Use an unwaxed lemon for zesting since waxed ones fight your zester and leave a strange residue in the sauce.
03 -
- Warm your serving bowls in a low oven for a few minutes before plating because a cold bowl steals heat from the sauce faster than you expect.
- Grate the Parmesan as finely as you can so it disappears into the cream rather than clumping into stubborn little strings.