Mafaldine Limone Broccoli Pasta (Printable)

Zesty lemon and broccoli mafaldine with garlic, olive oil, and Parmigiano-Reggiano in a bright, creamy sauce.

# What You'll Need:

→ Pasta

01 - 14 oz mafaldine pasta
02 - Salt, for pasta water

→ Vegetables

03 - 1 large head broccoli, cut into small florets
04 - 2 cloves garlic, thinly sliced
05 - Zest of 2 lemons
06 - Juice of 1 lemon
07 - 1 small shallot, finely chopped (optional)

→ Sauce & Seasoning

08 - ⅓ cup extra virgin olive oil
09 - 1½ oz Parmigiano-Reggiano cheese, grated (plus extra for serving)
10 - Freshly ground black pepper, to taste
11 - ¼ tsp chili flakes (optional)
12 - ⅓ oz fresh basil or flat-leaf parsley, roughly chopped

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook until al dente according to package directions. Reserve ½ cup of starchy cooking water before draining.
02 - While the pasta cooks, blanch the broccoli florets in boiling water for 2 to 3 minutes until vivid green and just barely tender. Drain and set aside.
03 - In a large skillet, heat the olive oil over medium heat. Sauté the shallot and garlic for 1 to 2 minutes until fragrant but not browned. Stir in the blanched broccoli, lemon zest, and chili flakes. Cook for another 2 minutes, tossing to coat evenly.
04 - Add the drained mafaldine and reserved pasta water to the skillet. Toss thoroughly to combine. Stir in the lemon juice, grated Parmigiano-Reggiano, and black pepper. Cook for 1 to 2 minutes until the sauce turns slightly creamy and clings to the noodles.
05 - Remove the skillet from heat. Sprinkle with fresh basil or parsley and adjust the seasoning with additional lemon juice, salt, or pepper to taste.
06 - Serve immediately in warm bowls, topped with extra grated Parmigiano-Reggiano if desired.

# Expert Tips:

01 -
  • The lemon sauce tastes like sunshine on a plate, and it comes together in the time it takes to boil pasta.
  • That broccoli turns golden and caramelized in the skillet, becoming something even skeptics will devour.
02 -
  • Do not let the garlic go brown because burnt garlic turns bitter and will haunt the entire dish with no way to fix it.
  • Saving the pasta water seems like a small thing but without it the sauce stays thin and separates instead of turning creamy.
03 -
  • Use a microplane to zest the lemons right over the skillet so the volatile oils fall directly into the pan instead of drying on a cutting board.
  • Toss the pasta off the heat when you add the cheese because direct heat can make it clump and turn grainy instead of smooth.

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