Mafaldine Pasta Limone Broccoli

The smell of garlic hitting warm olive oil and butter on a Tuesday evening is enough to make anyone believe that simplicity is the highest form of cooking. I threw this mafaldine together once when a friend showed up unannounced with a bottle of white wine and zero expectations. The curly edges of the pasta caught every drop of that lemony sauce, and we stood in the kitchen eating straight from the pan.

My neighbor Carla once watched me make this through the open kitchen window and hollered that I owed her a plate. I sent a bowl over with my daughter, and Carla returned it clean, asking for the recipe on a sticky note. That sticky note is now pinned to her fridge next to her own mothers marinara.

Ingredients

• Mafaldine pasta (400 g): Those beautiful ribbon like strands with ruffled edges are the soul of this dish. If you cannot find mafaldine, pappardelle or fusilli will work in a pinch.
• Broccoli florets (300 g): Cut them small so they cook quickly alongside the pasta and soak up the lemon butter sauce.
• Garlic (2 cloves, finely chopped): Fresh garlic gently sweated in butter creates a fragrant base that ties everything together.
• Lemon zest and juice (1 lemon): Use an unwaxed lemon if you can, and zest before you juice. The zest carries all the aromatic oils.
• Parmesan cheese (50 g, grated): Grate it fresh for the best melt. Pre grated cheese has anti caking agents that make the sauce grainy.
• Unsalted butter (40 g): Lets you control the salt level while adding richness that olive oil alone cannot achieve.
• Heavy cream (60 ml, optional): A splash transforms the sauce into something velvety, but skip it for a lighter version.
• Extra virgin olive oil (2 tbsp): Use a decent one here because its flavor comes through in the finished dish.
• Salt and pepper: Season the pasta water generously, then adjust at the end.
• Fresh basil or parsley (for garnish): A handful of chopped herbs at the end makes everything taste brighter and look beautiful.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook the mafaldine until just shy of al dente. Taste a strand a minute before the package says it is done.

Add the broccoli:

Three minutes before the pasta finishes, drop the broccoli florets right into the same pot. They will turn vivid green and soften just enough.

Save the water:

Scoop out about 100 ml of that starchy cooking water before you drain everything. This liquid is what makes the sauce silky without needing a mountain of butter.

Build the base:

In a large skillet, warm the olive oil and butter over medium heat. Add the garlic and stir for about a minute until your kitchen smells incredible but the garlic has not colored at all.

Bring it together:

Toss the drained pasta and broccoli into the skillet with the garlic butter. Stir gently so the broccoli does not fall apart but everything gets coated.

Add the lemon and cream:

Pour in the lemon juice, scatter the zest, and drizzle the cream if you are using it. Splash in reserved pasta water a little at a time until the sauce coats the back of a spoon.

Finish with cheese:

Shower the Parmesan over everything and toss with confidence until it melts into a glossy, clinging sauce. Taste and add salt and pepper until it sings.

Serve right away:

Pile it into warm bowls, scatter with fresh herbs, and pass extra Parmesan at the table. This dish waits for no one.

Pin It

The night I made this for my daughters birthday dinner she declared it better than cake, which was sitting right there on the counter. We ate the pasta first and the cake went cold, and nobody minded one bit.

Swaps and Tweaks

I have made this with roasted cauliflower instead of broccoli and it was lovely in a milder, nuttier way. Toasted pine nuts scattered on top add a crunch that makes the whole dish feel more considered. A friend swears by adding a pinch of red pepper flakes, and she is right.

Getting the Sauce Right

The trick is patience with the pasta water. Add it a splash at a time, tossing between additions, and you will feel the sauce go from greasy to glossy. If you add too much, just let it simmer for thirty seconds and it tightens up beautifully.

What to Serve Alongside

A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Pour something cold and white, nothing fancy, just bright and clean. This is weeknight food at its most honest and satisfying.

• A Pinot Grigio or Vermentino is your best friend here.
• Crusty bread for sauce mopping is never a bad idea.
• Remember that this dish is best the moment it leaves the pan.

Pin It

Some recipes become staples because they ask so little and give so much back. This is one of those, and I hope it finds a permanent spot in your kitchen rotation.

Recipe FAQs

→ Can I use a different pasta shape instead of mafaldine?

Yes, ribbon-style pastas like pappardelle, fettuccine, or tagliatelle work beautifully. Short shapes like fusilli or orecchiette also hold the lemon-butter sauce well.

→ How do I keep the broccoli from overcooking?

Add the florets to the boiling pasta water only during the last three minutes of cooking. This blanches them to tender-crisp without turning mushy.

→ What can I substitute for heavy cream?

You can omit the cream entirely and rely on extra pasta water and butter for silkiness. A splash of mascarpone or a dollop of ricotta also makes a lovely alternative.

→ Which white wine pairs best with this dish?

A crisp Pinot Grigio or Vermentino complements the lemon brightness perfectly. Sauvignon Blanc is another excellent choice with its herbaceous notes.

→ How should I store and reheat leftovers?

Refrigerate in an airtight container for up to two days. Reheat gently in a skillet with a splash of water to loosen the sauce, avoiding the microwave which can make the pasta gummy.