Mafaldine Limone Broccoli Pasta (Printable)

Zesty mafaldine tossed with broccoli, lemon, and Parmigiano-Reggiano in a tangy olive oil sauce.

# What You'll Need:

→ Pasta

01 - 14 oz mafaldine pasta
02 - Kosher salt, for pasta water

→ Vegetables & Aromatics

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

# 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, plunge the broccoli florets into boiling water for 2 to 3 minutes until they turn vivid green and are just barely tender. Drain and set aside.
03 - In a large skillet, warm 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. Cook for 2 more minutes, 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 the seasoning with additional lemon juice, salt, or pepper as needed. Serve right away with extra grated cheese on the side.

# Expert Tips:

01 -
  • The lemon sauce is punchy and light, never heavy, and it comes together in the time it takes to boil pasta.
  • Broccoli prepared this way converts even the skeptics at your table.
  • It uses one skillet and one pot, which means cleanup is almost nonexistent.
02 -
  • Do not walk away from the garlic in the skillet, because burnt garlic will turn the whole dish bitter in seconds.
  • Reserving the pasta water is not optional here, because without it the sauce will be dry instead of silky.
03 -
  • Grate the Parmigiano as finely as you can, because coarse shreds will clump instead of melting into a smooth sauce.
  • Taste the lemon before you juice it, since some lemons are sweeter and others are sharply acidic, and adjust the amount accordingly.

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