Mafaldine Limone with Broccoli (Printable Version)

Mafaldine noodles with broccoli in a zesty lemon parmesan cream sauce—bright, comforting Italian flavors.

# Ingredient List:

→ 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:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the boiling water. Reserve ½ cup of the starchy pasta water before draining both 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 finely chopped garlic and sauté until fragrant, approximately 1 minute, taking care not to let it brown.
03 - Stir the lemon zest into the garlic butter and cook for 30 seconds to bloom the citrus oils. Pour in the heavy cream and bring to a gentle simmer. Stir in the fresh lemon juice and half of the grated Parmesan cheese until the sauce is smooth and lightly thickened.
04 - Transfer the drained pasta and broccoli into the skillet with the lemon cream sauce. Toss thoroughly to coat every strand, adding the reserved pasta water a splash at a time until the sauce reaches a silky, clinging consistency. Season generously with salt and freshly ground black pepper to taste.
05 - Serve immediately in warmed bowls, finished with extra Parmesan, a bright sprinkle of lemon zest, and a scattering of fresh basil or flat-leaf parsley if desired.

# Expert Tips:

01 -
  • The mafaldine ribbons hold sauce in their ruffled edges like tiny edible pockets of joy.
  • Bright lemon cuts through the cream so nothing feels heavy, just vibrant and alive.
  • Broccoli cooks right in the pasta water, which means fewer dishes and perfectly tender florets every time.
02 -
  • If you add the lemon juice to a boiling hot pan without the cream, it can curdle the dairy, so always stir the cream in first.
  • Reserving that pasta water is not optional, the starch is what makes the sauce creamy without needing extra butter or cream.
03 -
  • Use a vegetable peeler to shave extra Parmesan over the top instead of grating it, those wide thin curls look stunning.
  • Taste the sauce before adding salt because Parmesan is already quite salty and you can always add more but you cannot take it away.

Go Back