Mafaldine Limone Broccoli Pasta (Printable Version)
Italian mafaldine tossed with broccoli, lemon zest, and Parmesan in a silky, zesty sauce.
# What You Need:
→ Pasta & Vegetables
01 - 12.3 oz mafaldine pasta
02 - 1 medium head broccoli (about 12.3 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 Make:
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. Before draining, reserve 1/2 cup of the starchy cooking water.
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, taking care not to let the garlic brown.
04 - Add the lemon zest, lemon juice, blanched broccoli, and drained mafaldine to the skillet. Toss everything together, then sprinkle in the grated Parmesan, stirring gently until a silky, cohesive sauce coats the pasta. If the mixture appears dry, incorporate the reserved pasta water a splash at a time until the desired consistency is reached.
05 - Season with salt and freshly ground black pepper to taste. Remove from the heat and fold in the chopped parsley.
06 - Transfer to warm plates immediately. Garnish with additional Parmesan and a touch more lemon zest if desired. Serve right away.
# Expert Advice:
01 -
- The lemon sauce clings to every ruffle of the mafaldine, making each bite brighter than the last.
- Broccoli turns tender but not mushy, soaking up garlic and butter while keeping a slight snap.
- It comes together in the time it takes to boil pasta, which means less stress and more eating.
02 -
- Do not let the garlic brown, even a little, because burnt garlic will ruin the delicate lemon flavor and you cannot fix it once it happens.
- Adding the Parmesan off the heat or just slightly cooled prevents it from clumping into stringy bits instead of melting into a smooth sauce.
- Reserving the pasta water is nonnegotiable, without it you will have dry noodles and a broken sauce.
03 -
- Zest the lemons before juicing them because a hollowed lemon is frustrating to grate and you will get less zest.
- Warm your serving bowls in a low oven or with hot tap water so the pasta stays saucy and luscious from the first bite to the last.