Mafaldine Pasta Limone Broccoli (Printable)
Elegant mafaldine tossed with broccoli, fresh lemon, and a light parmesan cream sauce.
# 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)
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and broccoli together in a colander.
02 - While the pasta cooks, melt the butter with olive oil in a large skillet over medium heat. Add the garlic and sauté just until fragrant, about 1 minute—take 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 gently to a simmer. Stir in the lemon juice and half of the grated Parmesan until the cheese melts and the sauce is smooth.
04 - Add the drained pasta and broccoli to the skillet with the sauce. Toss vigorously, adding the reserved pasta water a splash at a time until the sauce is silky and evenly coats every strand. Season generously with salt and freshly ground black pepper.
05 - Transfer to warm serving bowls immediately. Finish with extra Parmesan, a bright sprinkle of lemon zest, and fresh herbs if desired.
# Expert Tips:
01 -
- The ruffled edges of mafaldine catch every drop of that lemon cream sauce, making each bite feel indulgent without being heavy.
- It comes together faster than you can call for takeout, yet looks like something you would order at a trattoria with cloth napkins and a wine list.
02 -
- Add the lemon juice off the heat or after the cream is already warm, because cold juice hitting hot cream can cause it to seize and look grainy instead of smooth.
- Reserving pasta water is not optional here. That starchy liquid is what transforms butter and cream into something that actually adheres to the noodles rather than pooling at the bottom of the bowl.
03 -
- Grate the Parmesan as finely as you can manage, because coarse shreds will sit in the sauce instead of melting into it, leaving greasy pockets instead of a uniform coating.
- Warm your serving plates in a low oven while you cook. Cream sauce tightens and clumps the moment it touches a cold surface, and a warm plate buys you precious extra minutes of silky perfection.