Mafaldine Limone Broccoli Pasta (Printable)

Mafaldine tossed with broccoli, lemon, and Parmigiano-Reggiano in a bright, tangy sauce for a fresh Italian meal.

# What You'll Need:

→ Pasta

01 - 14 oz mafaldine pasta
02 - Kosher 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 - 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 pasta and cook until al dente according to package directions. Reserve ½ cup of the starchy cooking water before draining.
02 - While the pasta cooks, blanch the broccoli florets in boiling water for 2 to 3 minutes until they turn vivid green and are just barely tender. Drain thoroughly and set aside.
03 - In a large skillet, heat the olive oil 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, cooking for another 2 minutes while tossing to coat everything evenly.
04 - Add the drained mafaldine and reserved pasta water to the skillet, tossing well to combine. Stir in the lemon juice, grated Parmigiano-Reggiano, and black pepper. Cook for 1 to 2 minutes until the sauce becomes slightly creamy and clings to the pasta.
05 - Remove the skillet from heat. Sprinkle with freshly chopped basil or parsley and adjust the seasoning with additional lemon juice, salt, or pepper as needed.
06 - Serve immediately in warmed bowls, topped with extra grated Parmigiano-Reggiano if desired.

# Expert Advice:

01 -
  • The lemon sauce is deceptively simple but tastes like something from a trattoria window overlooking the Amalfi Coast.
  • Mafaldine noodles catch the sauce in their ruffled edges, making every bite more flavorful than flat pasta ever could.
  • It comes together in about half an hour with zero fuss and ingredients you probably already have.
02 -
  • Do not walk away from the garlic in the pan because it moves from golden to bitter in seconds and that bitterness will haunt the entire dish.
  • Reserving the pasta water is not optional since that starchy liquid is the difference between a glossy clinging sauce and a puddle of oil at the bottom of the bowl.
03 -
  • Grate the Parmigiano as finely as you can manage so it melts seamlessly into the sauce rather than clumping.
  • Use a vegetable peeler to strip long ribbons of lemon zest directly into the oil if you want a more rustic look and bolder citrus perfume.

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