Go Back

Mafaldine Pasta with Lemon and Broccoli

A deliciously creamy pasta dish featuring the bright flavors of lemon and fresh broccoli, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1/2 lb Mafaldine pasta
  • 1.5 cups broccoli, finely chopped
Sauce Ingredients
  • 3 tablespoons salty butter
  • 4 cloves garlic, finely diced
  • 1 cup heavy cream
  • 1 whole lemon, zest
  • 1/2 cup Parmesan cheese
  • 1/2 whole lemon, juice
  • to taste Kosher salt
  • to taste Fresh cracked pepper

Method
 

Preparation
  1. Bring a pot of salted water to a boil and cook the pasta al dente. Save some pasta water to the side after straining.
  2. In a heavy-bottomed saucepan over medium heat, melt the butter. Add the chopped broccoli and a pinch of flaky salt, cooking for 1 minute.
  3. Add the diced garlic and cook for another minute until soft and fragrant.
  4. Slowly pour in the heavy cream, lemon zest, and Parmesan cheese, stirring to combine.
  5. Reduce heat to low and let the sauce simmer while the pasta finishes cooking.
  6. Add the cooked pasta and the juice from half a lemon to the sauce, stirring well.
  7. If the sauce is too dry, gradually stir in reserved pasta water, 2 tablespoons at a time, until the sauce is silky.
Serving
  1. Serve warm, topped with additional Parmesan if desired.

Notes

This dish is best served warm and right after preparing. For leftovers, allow the pasta to cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat in a saucepan with a bit of water or milk if necessary.