Mafaldine Limone Broccoli Pasta (Printable Version)

Zesty lemon and broccoli mafaldine with garlic, olive oil, and Parmesan in a silky, comforting Italian dish.

# What You'll Need:

→ Pasta

01 - 14 oz mafaldine pasta

→ Vegetables

02 - 1 large head broccoli (about 10 oz), cut into small florets
03 - 2 cloves garlic, thinly sliced

→ Sauce & Seasoning

04 - 2 lemons (zest and juice)
05 - ¼ cup extra virgin olive oil
06 - 1.4 oz freshly grated Parmesan cheese, plus extra for serving
07 - ½ tsp chili flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil or 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, but subtract 2 minutes from the recommended time so the pasta finishes al dente.
02 - Three minutes before the pasta is done, add the broccoli florets directly into the pasta water. Reserve ½ cup of the starchy cooking water, then drain the pasta and broccoli together in a colander.
03 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes if using, and sauté for 1 to 2 minutes until fragrant and just golden, taking care not to let the garlic brown.
04 - Transfer the drained mafaldine and broccoli to the skillet. Pour in the lemon juice and scatter the zest over the top. Add a splash of the reserved pasta water and toss vigorously to coat, adding more water as needed to build a silky, clinging sauce.
05 - Sprinkle the grated Parmesan over the pasta and toss until the cheese melts into the sauce and evenly coats every ribbon. Season with salt and freshly ground black pepper to taste.
06 - Divide among warmed plates immediately. Finish with an extra shower of Parmesan and a scattering of fresh basil or parsley if desired. Serve at once while the sauce is still glossy.

# Expert Hints:

01 -
  • The lemon sauce comes together in the time it takes to boil pasta, so you get maximum flavor with almost zero fuss.
  • Those ruffled mafaldine edges hold onto every bit of the silky, garlicky sauce better than any other shape I have tried.
  • It is one of those rare vegetarian dishes that never leaves anyone missing the meat.
02 -
  • Undercooking the pasta by two minutes is not optional because it finishes absorbing flavor in the skillet and ends up perfectly al dente.
  • If you add the lemon juice to a screaming hot pan it can turn bitter, so pull the skillet off the heat for a moment before deglazing.
03 -
  • Always zest your lemons before juicing them because a soft juiced lemon is miserable to grate and you will end up with less flavor.
  • The starchy pasta water is the single most important ingredient in the sauce, so never skip saving it and add it gradually until the texture is just right.

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