Mafaldine Limone Broccoli Pasta (Printable)

Mafaldine tossed with broccoli, lemon zest, and Parmigiano in a vibrant tangy 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 - ¼ 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 well-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 everything evenly.
04 - Add the drained mafaldine and reserved pasta water to the skillet. Toss well 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 pasta.
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. Serve immediately, topped with extra grated Parmigiano-Reggiano if desired.

# Expert Suggestions:

01 -
  • The lemon sauce practically makes itself using just pasta water, olive oil, and cheese, no cream needed.
  • Mafaldine noodles catch the sauce in their ruffled edges, making every bite more flavorful than regular spaghetti would.
  • It comes together in about 35 minutes with ingredients you probably already have.
02 -
  • If the sauce looks too loose after adding the pasta water, keep the heat on and toss for another minute because the starch thickens fast as it reduces.
  • Add the lemon juice off heat or at the very end because prolonged cooking makes it taste bitter instead of bright.
03 -
  • Reserve more pasta water than you think you need because you cannot get it back once the pasta is drained.
  • Use a microplane to zest the lemons directly into the pan so the volatile oils do not evaporate before they hit the heat.

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