Mafaldine Limone Broccoli Pasta (Printable)
Mafaldine tossed with broccoli, lemon zest, and Parmesan in a silky garlic butter sauce.
# What You’ll Need:
→ Pasta & Vegetables
01 - 12 oz mafaldine pasta
02 - 1 medium head broccoli (about 12 oz), cut into small florets
03 - Zest of 2 unwaxed lemons
04 - Juice of 1 lemon
05 - 2 cloves garlic, finely minced
06 - 1.4 oz grated Parmesan, plus more for serving
→ Sauce & Seasoning
07 - 3 tbsp extra virgin olive oil
08 - 1 oz unsalted butter
09 - 1/2 tsp red chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp fresh flat-leaf parsley, chopped
12 - Additional lemon zest (optional)
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
02 - During the last 3–4 minutes of the pasta cooking time, add the broccoli florets directly to the boiling pasta water. Drain the pasta and broccoli together.
03 - In a large skillet over medium heat, warm the olive oil and butter together. Add the minced garlic and chili flakes if using, and sauté for about 1 minute until fragrant but not browned.
04 - Add the lemon zest, lemon juice, blanched broccoli, and drained mafaldine to the skillet. Toss thoroughly to coat, then sprinkle in the grated Parmesan, stirring until a silky sauce forms. If the pasta appears dry, incorporate the reserved cooking water a splash at a time.
05 - Season with salt and freshly ground black pepper to taste. Remove from heat and fold in the chopped parsley.
06 - Divide among warm plates immediately. Garnish with additional shaved Parmesan and a sprinkle of lemon zest if desired. Serve at once.
# Expert Advice:
01 -
- The lemon sauce clings to every ruffle of the mafaldine like it was engineered specifically for this shape.
- It tastes like something you would order at a seaside restaurant, except it comes together with pantry staples in about half an hour.
02 -
- Reserving the pasta water is not optional since that starchy liquid is the difference between a clumpy mess and a sauce that glides.
- Garlic goes from golden to burnt in seconds, so pull the pan off the heat the moment you smell it bloom.
03 -
- Zest the lemons before you juice them because trying to zest a spent lemon half is a frustrating little kitchen humiliation you only experience once.
- Cut the broccoli into pieces smaller than you think you need so they tangle into the pasta rather than sitting on top of it.