Mafaldine Limone Broccoli Pasta (Printable version)

Zesty lemon and broccoli mafaldine with garlic, Parmesan, and chili flakes — a bright Italian vegetarian comfort dish.

# What you 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 & Seasonings

04 - 2 lemons (zest and juice)
05 - 1/4 cup extra virgin olive oil
06 - 1.4 oz freshly grated Parmesan cheese, plus extra for serving
07 - 1/2 tsp chili flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil or parsley, chopped (optional)

# How To:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to the package directions, but subtract 2 minutes from the recommended time so the pasta finishes al dente.
02 - Three minutes before the pasta is finished cooking, add the broccoli florets directly to the pasta pot. Reserve 1/2 cup of the starchy cooking water, then drain the pasta and broccoli together.
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 beginning to soften, taking care not to let the garlic brown.
04 - Transfer the drained mafaldine and broccoli into the skillet with the aromatics. 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, incorporating more cooking water as needed to build a smooth, silky sauce.
05 - Sprinkle the grated Parmesan over the pasta and toss until the cheese melts into the sauce and clings to every ribbon. Season with salt and freshly ground black pepper to taste.
06 - Divide among warm bowls immediately. Finish with an extra shower of Parmesan and a scattering of fresh basil or parsley if desired.

# Expert Advice:

01 -
  • The pasta water does most of the heavy lifting, creating a glossy sauce without cream or butter.
  • It tastes like something you would order at a restaurant but comes together with pantry staples in about half an hour.
  • Those ruffled mafaldine noodles grab onto every drop of lemon and cheese, making each forkful better than the last.
02 -
  • Cooking the pasta two minutes short is not a suggestion, it is the difference between noodles that finish beautifully in the pan and noodles that turn to mush.
  • The starchy pasta water is your secret ingredient, without it the sauce stays thin and slippery instead of becoming creamy and cohesive.
03 -
  • Grate the lemon zest directly over the skillet so the volatile oils fall straight into the pan instead of drying on a cutting board.
  • Warm your serving bowls in a low oven while you cook because this sauce tightens fast and a cold bowl accelerates that process.

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