Mafaldine Limone Broccoli Pasta (Print)

Zesty lemon and broccoli mafaldine with Parmigiano-Reggiano in a vibrant olive oil sauce.

# What You Need:

→ 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 extra virgin olive oil
09 - 1.4 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 Make It:

01 - Bring a large pot of well-salted water to a rolling boil. Add the mafaldine and cook until al dente according to package directions. Reserve ½ cup of starchy cooking water before draining.
02 - While the pasta cooks, drop the broccoli florets into boiling water for 2 to 3 minutes until bright green and just tender. Drain immediately and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Sauté the shallot and garlic for 1 to 2 minutes until fragrant but not browned. Add the blanched broccoli, lemon zest, and chili flakes, tossing to coat evenly. Cook for another 2 minutes.
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 noodles.
05 - Remove the skillet from heat. Scatter with fresh basil or parsley and adjust the seasoning with additional lemon juice, salt, or pepper as needed. Serve immediately with extra grated Parmigiano-Reggiano on top.

# Expert Advice:

01 -
  • The lemon zest and juice combo hits a brightness that makes each bite feel lighter than any pasta has a right to be.
  • Mafaldines ruffled edges catch the sauce in a way that makes even simple weeknight cooking feel a little fancy.
  • It comes together in about thirty five minutes with zero special techniques required.
  • The broccoli turns vivid green and tender, making this a vegetable forward meal you will actually crave.
02 -
  • The pasta water must be reserved before draining or you will have no way to build a silky sauce from just oil and cheese.
  • Garlic goes from golden to burnt in seconds so stay at the stove and lower the heat the moment you see color.
  • Adding lemon juice too early dulls its brightness so always stir it in at the very end off heat or just before serving.
03 -
  • Grate the Parmigiano Reggiano while it is cold for the finest most even texture then let it come to room temperature so it melts smoothly into the hot pasta.
  • Rub the lemon zest between your palms directly over the skillet to release the essential oils just before adding the broccoli for a burst of fragrance you cannot get any other way.

Go Back