Mafaldine Pasta Limone Broccoli (Printable Version)
Bright lemon parmesan cream coats mafaldine and tender broccoli in this vibrant Italian vegetarian dish.
# What You'll 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 pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve ½ cup of pasta cooking water before draining 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 chopped garlic and sauté until fragrant, approximately 1 minute, taking care not to let it brown.
03 - Stir in the lemon zest and cook for 30 seconds to release its essential oils. Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon juice and half of the grated Parmesan cheese until smoothly incorporated.
04 - Add the drained pasta and broccoli to the skillet with the sauce. Toss thoroughly, gradually adding the reserved pasta water a little at a time until the sauce becomes silky and evenly coats every strand. Season generously with salt and freshly ground black pepper to taste.
05 - Serve immediately on warmed plates, garnished with additional grated Parmesan, a light sprinkle of lemon zest, and fresh chopped basil or flat-leaf parsley if desired.
# Expert Hints:
01 -
- The lemon cream sauce clings to every ruffle and edge of mafaldine in a way that flat noodles simply cannot manage.
- It turns humble broccoli into something that feels intentional and celebratory without any fuss.
02 -
- Add the lemon juice off the heat or at very low temperature, because boiling it with cream can cause curdling and a grainy texture that no amount of stirring can fix.
- Reserving pasta water is not optional here, as that starch is the difference between a sauce that clings and one that pools at the bottom of the bowl.
03 -
- Use the heaviest skillet you own because it holds heat evenly and prevents the butter from browning in patches while the garlic cooks.
- A microplane zester catches just the bright yellow oils and none of the bitter white pith underneath.