Mafaldine Limone Broccoli Pasta (Print View)

Mafaldine with broccoli, lemon zest, and Parmesan in a silky, zesty sauce for a light Italian meal.

# 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 - 2 tbsp 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)

# Method:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - During the last 3–4 minutes of pasta cooking, add the broccoli florets to the boiling pasta water to blanch them until crisp-tender. Drain the pasta and broccoli together.
03 - In a large skillet over medium heat, warm the olive oil and butter until melted. Add the minced garlic and chili flakes if using, sautéing 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 combine, then sprinkle in the grated Parmesan, stirring until a silky sauce coats the pasta. If the mixture seems dry, add reserved cooking water a splash at a time to reach the desired consistency.
05 - Season with salt and freshly ground black pepper to taste. Remove from heat and fold in the chopped parsley.
06 - Transfer to warm serving plates immediately. Garnish with additional grated Parmesan and lemon zest if desired.

# Insider Tips:

01 -
  • The lemon and butter combination creates a sauce that tastes far more luxurious than the fifteen minutes of effort suggests.
  • Blanching the broccoli right in the pasta water means one less pot to wash and perfectly crisp tender florets every time.
02 -
  • Do not let the garlic brown, because burnt garlic will make the entire dish bitter and there is no coming back from it.
  • The pasta water you reserve needs to be starchy and cloudy, not clear, since that starch is what binds the sauce together when you add the cheese.
03 -
  • Grate the Parmesan as finely as possible so it melts seamlessly into the sauce instead of clumping.
  • Zest the lemons directly over a piece of parchment and avoid the white pith completely, since even a little pith introduces an unwanted bitterness.

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