Mafaldine Pasta Limone Broccoli (Printable)
Curly mafaldine paired with broccoli, lemon, and Parmesan in a silky garlic butter sauce.
# What You'll Need:
→ Pasta
01 - 14 oz mafaldine pasta
→ Vegetables
02 - 10.5 oz broccoli florets
03 - 2 cloves garlic, finely chopped
04 - Zest of 1 lemon
05 - Juice of 1 lemon
→ Dairy
06 - 1.75 oz grated Parmesan cheese
07 - 1.4 oz unsalted butter
08 - ¼ cup heavy cream (optional, for a silkier sauce)
→ Basics & Seasoning
09 - 2 tbsp extra virgin olive oil
10 - Salt and pepper, to taste
11 - Fresh basil or parsley, finely chopped (for garnish)
# How to Cook:
01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook until al dente, following the package directions.
02 - Three minutes before the pasta finishes cooking, add the broccoli florets directly to the boiling pasta water.
03 - Scoop out roughly ⅓ cup of the starchy pasta water and set it aside. Drain the mafaldine and broccoli together in a colander.
04 - In a large skillet, warm the olive oil and butter over medium heat. Add the garlic and cook gently for about 1 minute, just until fragrant and softened — avoid letting it brown.
05 - Add the drained mafaldine and broccoli to the skillet. Toss everything together so the noodles and florets are evenly coated in the garlic butter.
06 - Stir in the lemon zest, lemon juice, and heavy cream if using. Splash in the reserved pasta water as needed to loosen the sauce and give it a silky consistency.
07 - Scatter the grated Parmesan over the pasta and toss until the cheese melts into a glossy coating. Season with salt and pepper to taste.
08 - Serve immediately, finished with a shower of fresh herbs and an extra dusting of Parmesan if desired.
# Expert Advice:
01 -
- The ruffled edges of mafaldine hold onto sauce like little edible nets, making every bite perfectly coated.
- Lemon and broccoli are a quietly brilliant pair that tastes like sunshine on a plate.
- It comes together in about half an hour with ingredients you probably already have.
02 -
- If the garlic browns even slightly, start over because bitter garlic will ruin the entire dish.
- Adding the Parmesan off the heat prevents it from clumping and turning stringy.
03 -
- Grate the lemon zest directly over the pan so the essential oils fall right into the sauce instead of drying on a cutting board.
- Warm your serving bowls in a low oven for five minutes so the pasta stays saucy at the table.