Mafaldine Pasta Limone With Broccoli
Creamy lemon pasta with tender mafaldine ribbons and crisp broccoli for a quick, flavorful dinner.
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.