Mafaldine Pasta Limone Broccoli (Printable)

Mafaldine noodles with broccoli in a creamy lemon Parmesan sauce — a bright, comforting Italian vegetarian dish.

# What You’ll Need:

→ Pasta & Vegetables

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

→ 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)

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions. When 5 minutes of cooking time remain, add the broccoli florets to the pot. Continue cooking until the pasta is al dente and the broccoli is tender-crisp. Reserve ⅓ cup of the 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, just 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. Let the sauce simmer briefly until the cheese melts and the mixture is smooth.
04 - Add the drained pasta and broccoli to the skillet. Toss everything together thoroughly, adding reserved pasta water a splash at a time to reach your desired sauce consistency. Taste and adjust the seasoning as needed.
05 - Serve immediately in warm bowls, garnished with fresh basil leaves, an extra sprinkle of Parmesan, and additional lemon zest if desired.

# Expert Suggestions:

01 -
  • The ruffled edges of mafaldine catch the creamy lemon sauce in ways that flat pasta simply cannot.
  • It transforms basic broccoli into something that tastes like it belongs on a restaurant menu.
02 -
  • Reserve that pasta water before you drain because once it is gone you cannot get it back and you will need it to loosen the sauce.
  • Do not let the garlic brown even slightly or the whole dish will taste bitter and you will be starting over.
03 -
  • Use a microplane to zest the lemon directly over the pan so the aromatic oils land right where they matter most.
  • Check your Parmesan label if cooking for vegetarians because some brands use animal rennet and that detail matters to people who care.

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