Mafaldine Limone Broccoli Pasta (Printable)

Mafaldine with broccoli, lemon zest, and Parmesan in a silky, zesty sauce. A bright Italian spring dish.

# What You 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 Cook:

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's cooking time, add the broccoli florets directly to the boiling pasta water to blanch until crisp-tender. Drain the pasta and broccoli together in a colander.
03 - In a large skillet set over medium heat, warm the olive oil and butter together until the butter melts and begins to foam. 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 everything together thoroughly, then sprinkle in the grated Parmesan while stirring continuously until a silky, cohesive sauce forms. If the pasta appears dry, incorporate the reserved cooking water a splash at a time to reach the desired consistency.
05 - Season generously 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 a scattering of fresh lemon zest if desired.

# Expert Tips:

01 -
  • The ruffled edges of mafaldine hold onto every drop of that lemony sauce like they were designed specifically for this dish.
  • Blanching the broccoli right in the pasta water means fewer dishes and perfectly crisp-tender florets every single time.
02 -
  • Undercook the pasta by about one minute compared to the package directions because it will continue cooking in the skillet when you toss everything together.
  • Add the pasta water gradually rather than all at once because it is much easier to thin a sauce than to thicken one that has become too loose.
03 -
  • Use a microplane or the finest holes on your grater for the lemon zest because coarse shreds will feel bitter and stringy in the finished pasta.
  • Warm your serving bowls in a low oven for five minutes before plating because this pasta cools quickly and tastes best when every bite stays warm.

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