Mafaldine Pasta Limone Broccoli (Printable version)

Mafaldine tossed with broccoli in a velvety lemon cream sauce — a bright and comforting Italian main.

# What you need:

→ Pasta & Vegetables

01 - 14 oz mafaldine pasta
02 - 1 large head broccoli, cut into small florets
03 - 2 tablespoons olive oil
04 - 2 garlic cloves, finely minced

→ Lemon Cream Sauce

05 - Zest and juice of 1 unwaxed lemon
06 - ¾ cup heavy cream
07 - 2 oz grated Parmesan cheese, plus extra for serving
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - Fresh basil leaves (optional)
10 - Extra lemon zest (optional)

# How To:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions. During the last 5 minutes of cooking, add the broccoli florets to the pot. Cook until the pasta is al dente and the broccoli is tender-crisp. Reserve ⅓ cup of starchy pasta water before draining.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown.
03 - Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in the lemon zest, lemon juice, Parmesan cheese, salt, and pepper. Continue stirring until the cheese melts and the sauce is smooth.
04 - Add the drained pasta and broccoli to the skillet. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Adjust seasoning to taste.
05 - Transfer to warmed plates or a serving bowl. Garnish with fresh basil leaves, an extra dusting of Parmesan, and additional lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • The lemon cream sauce coats every ruffle and curve of the mafaldine, so nothing feels wasted or plain.
  • Broccoli cooks right in the pasta water, meaning fewer dishes and one less thing to juggle while you cook.
02 -
  • If you let the cream boil hard instead of gently simmering, it can break and leave you with a greasy separated mess.
  • Adding the broccoli to the pasta water for the last five minutes changed my entire approach because it absorbs salt and cooks to the perfect tender crisp texture.
03 -
  • Use a microplane to zest the lemon directly over the pan so the fragrant oils spray into the sauce instead of getting lost on a cutting board.
  • The pasta water you reserve should look slightly cloudy because that starch is what makes the sauce stick to the noodles rather than sliding off.

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