Mafaldine Limone with Broccoli (Printable version)
Zesty lemon mafaldine with broccoli in a light parmesan cream sauce—bright, comforting Italian flavors.
# What you 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:
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. Reserve ½ cup of the pasta cooking water before draining both the pasta and broccoli in a colander.
02 - While the pasta cooks, melt the butter with olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté until fragrant, about 1 minute. Take care not to let the garlic brown, as it will turn bitter.
03 - Stir in the lemon zest and cook for 30 seconds to release its essential oils. Pour in the heavy cream and bring it gently to a simmer. Add the lemon juice and half of the grated Parmesan, stirring until the cheese melts and the sauce is smooth.
04 - Transfer the drained pasta and broccoli to the skillet with the sauce. Toss everything together thoroughly, 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 - Serve immediately in warm bowls, garnished with the remaining Parmesan, a generous sprinkle of lemon zest, and fresh chopped basil or parsley if desired.
# Expert Advice:
01 -
- The lemon cream sauce clings to every ruffle and ridge of the mafaldine, making each bite feel luxurious without being heavy.
- It comes together in the time it takes to boil pasta, which means dinner is on the table before anyone starts reaching for snacks.
02 -
- Garlic can turn bitter and ruin the whole dish in seconds if you let it brown, so stay right there at the stove and keep stirring.
- The sauce will thicken as it sits off the heat, so a slightly looser consistency than you think you want is actually perfect.
03 -
- Warm your serving bowls in a low oven for five minutes before plating, because a cold bowl will seize the cream sauce the moment the pasta lands in it.
- Use a microplane to zest the lemon directly over the skillet so the volatile oils fall straight into the butter instead of drying on a cutting board.