Mafaldine Limone Broccoli Pasta (Print)

Mafaldine pasta with broccoli, lemon zest, garlic, and Parmigiano-Reggiano in a vibrant tangy sauce.

# Ingredient List:

→ Pasta

01 - 14 oz mafaldine pasta
02 - Salt, for pasta water

→ Vegetables

03 - 1 large head broccoli, cut into small florets
04 - 2 cloves garlic, thinly sliced
05 - Zest of 2 lemons
06 - Juice of 1 lemon
07 - 1 small shallot, finely chopped (optional)

→ Sauce & Seasoning

08 - ¼ cup plus 1 tbsp extra virgin olive oil
09 - 1½ oz Parmigiano-Reggiano cheese, grated (plus extra for serving)
10 - Freshly ground black pepper, to taste
11 - ¼ tsp chili flakes (optional)
12 - ⅓ oz fresh basil or flat-leaf parsley, roughly chopped

# How-To Steps:

01 - Bring a large pot of generously salted water to a rolling boil. Add the mafaldine and cook until al dente according to package directions. Reserve ½ cup of starchy pasta water before draining.
02 - While the pasta cooks, blanch the broccoli florets in boiling water for 2 to 3 minutes until vivid green and just barely tender. Drain and set aside.
03 - In a large skillet, warm the olive oil over medium heat. Sauté the shallot and sliced garlic for 1 to 2 minutes until fragrant but not browned. Add the blanched broccoli, lemon zest, and chili flakes, cooking for another 2 minutes while tossing to coat everything evenly.
04 - Add the drained mafaldine and reserved pasta water to the skillet. Toss thoroughly to combine. Stir in the lemon juice, grated Parmigiano-Reggiano, and black pepper. Cook for 1 to 2 minutes until the sauce turns slightly creamy and clings to the pasta.
05 - Remove the skillet from heat. Scatter the fresh basil or parsley over the top and adjust seasoning with additional lemon juice, salt, or pepper as needed. Serve immediately with extra grated cheese on the side.

# Expert Suggestions:

01 -
  • The ruffled edges of mafaldine grab onto every bit of that bright lemon sauce like tiny edible nets.
  • It comes together in the time it takes to boil pasta, which on a weeknight is basically a superpower.
  • Broccoli transforms from meal afterthought into something you actually crave when it hits that skillet with garlic and chili.
02 -
  • Save that pasta water like liquid gold because without it your sauce will be oily instead of creamy.
  • Add the lemon juice off heat or at the very end because prolonged cooking mutates its bright flavor into something bitter and tired.
  • The sauce thickens as it sits so serve promptly for the best texture.
03 -
  • Grate the Parmigiano Reggiano as finely as you can manage because it melts into the sauce more evenly and creates that silky coating without clumping.
  • Your cheese and oil are the backbone of this sauce, so if you invest in just two ingredients make them those.

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