Last summer, I was flipping through old photos from a trip to the coast, and there it was—a snapshot of me devouring a simple lemon pasta that hit all the right notes. That memory stuck, and I knew I had to recreate it at home with a twist. Enter Mafaldine Pasta Limone With Broccoli, my go-to for those nights when I crave something bright, creamy, and comforting without spending hours in the kitchen.
Those ruffled mafaldine noodles? They hug the silky lemon sauce like they were made for it, while tiny broccoli bits add just the right crunch and earthiness. One bite, and the zesty lemon cuts through the richness, leaving your taste buds dancing. I’ve made this Broccoli Pasta dish a staple in our weekly rotation—it’s that good, especially as a quick Tasty Pasta option for busy evenings.
I remember the first time I tried those wavy mafaldine strands; they elevated a basic pasta into something special. Paired with the broccoli’s subtle bite and that irresistible cream sauce infused with fresh garlic and parm, it’s pure magic. Whether you’re hunting Yummy Pasta Recipes or just need an easy win for dinner, this Pasta Dishes gem delivers every time.
Ingredients for Mafaldine Pasta Limone With Broccoli
Grab these pantry heroes and fresh picks for your Broccoli Pasta masterpiece. The key is finely chopping that broccoli so it melts into the sauce without overpowering the dish.
- 8 oz mafaldine pasta (or pappardelle if you can’t find it)
- 1.5 cups broccoli, super finely chopped
- 3 tablespoons salted butter
- 4 garlic cloves, finely minced
- 1 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon (divided)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Kosher salt
- Freshly cracked black pepper
- Reserved pasta water
How to Make Tasty Pasta Dishes Like This Broccoli Pasta
Boil a big pot of salted water and drop in the mafaldine pasta. Cook until just al dente, about 8-10 minutes, then scoop out 1 cup of that starchy water before draining. Meanwhile, melt the butter in a wide skillet over medium heat—the aroma alone will have you hungry.
Toss in the minced garlic and chopped broccoli with a pinch of salt. Stir for a minute until the broccoli softens and everything smells heavenly. Pour in the heavy cream, lemon zest, and half the Parmesan. Let it bubble gently, stirring until it thickens slightly. That’s your base for this Interesting Food Recipes standout.
Add the drained pasta straight to the skillet. Squeeze in half the lemon juice and toss everything together over low heat. If it looks dry, splash in some reserved pasta water until the sauce clings perfectly to those ruffled noodles. Finish with more cheese, pepper, and a final lemon squeeze. Dinner’s ready in under 25 minutes—perfect for Abendessen Rezepte.
Pro Tips for Perfect Food Dishes
Finely chop the broccoli small—it integrates better and avoids big chunks. Fresh lemon is non-negotiable; bottled juice kills the vibe. Use starchy pasta water to loosen the sauce without diluting flavor. Taste as you go—the lemon should brighten, not overpower.
- Grate your own Parmesan for better melt and flavor.
- Cook pasta al dente; it finishes in the sauce.
- Low heat prevents the cream from breaking.
Variations on Yummy Pasta Recipes
Swap mafaldine for linguine or fettuccine if needed. Add shrimp or chicken for protein in your Pasta Dishes. Make it vegan with cashew cream and nutritional yeast. Spice it up with red pepper flakes for a kick.
Troubleshooting Broccoli Pasta Tips
- Sauce too thick? More pasta water fixes it fast.
- Too tangy? Balance with extra cheese.
- Pasta sticking? Toss immediately with sauce.
- Broccoli mushy? Don’t overcook in the pan.
Ingredient Substitutions
- No mafaldine? Any long pasta works.
- Heavy cream swap: Half-and-half or coconut cream.
- Broccoli out? Spinach or zucchini shines.
- Parmesan alternative: Pecorino or Grana Padano.
Storage and Serving Suggestions
Leftovers keep in an airtight container in the fridge for 3 days. Reheat gently with a splash of milk or water. Serve family-style with crusty bread and a green salad. Pairs great with grilled chicken or white wine for elegant Food Videos vibes.
FAQs About Mafaldine Pasta Limone With Broccoli
Can I use frozen broccoli? Yes, thaw and drain it first to avoid watery sauce.
Is this dish gluten-free? Swap for GF pasta, and check your labels.
How spicy is it? Not at all—add flakes if you want heat.
Can I make it ahead? Cook pasta fresh; sauce reheats well.
What’s the best pasta shape? Mafaldine’s ruffles trap sauce best.
Vegetarian friendly? Totally, as written.
Mafaldine Pasta Limone With Broccoli
Equipment
- Large pot
- Skillet
- Colander
Ingredients
- 8 oz mafaldine pasta
- 1.5 cups broccoli super finely chopped
- 3 tablespoons salted butter
- 4 cloves garlic finely minced
- 1 cup heavy cream
- 1 lemon zest
- 1 lemon juice divided
- 0.5 cup grated Parmesan cheese plus extra for serving
- Kosher salt
- Freshly cracked black pepper
- Reserved pasta water
Instructions
- Boil a large pot of salted water and cook 8 oz mafaldine pasta until al dente, reserving 1 cup pasta water.
- In a skillet over medium heat, melt 3 tbsp salted butter. Add 1.5 cups finely chopped broccoli and a pinch of salt; cook 1 minute.
- Add 4 minced garlic cloves; cook until fragrant, about 1 minute.
- Stir in 1 cup heavy cream, lemon zest, and 1/2 cup Parmesan. Simmer until thickened.
- Add drained pasta, half the lemon juice, and toss. Add reserved pasta water if needed for silky sauce.
- Season with salt and pepper. Serve with extra cheese.
Notes
- Finely chop broccoli for best texture.
- Use fresh lemon for brightness.
- Pasta water is key for sauce consistency.
