Description
A vibrant and creamy Mafaldine Pasta Limone with Broccoli, combining tender pasta with a luscious lemon-infused butter and cream sauce, accented with garlic, Parmesan, and fresh lemon zest for a bright, comforting dish perfect for a quick weeknight meal.
Ingredients
Pasta
- 1/2 lb Mafaldine pasta (or any pasta you prefer)
Sauce
- 3 tbsp salty butter
- 1.5 cups broccoli (super finely chopped)
- 4 cloves garlic (finely diced)
- 1 cup heavy cream
- 1 lemon (zested)
- 1/2 lemon (juiced)
- 1/2 cup Parmesan cheese
- Kosher salt (to taste)
- Fresh cracked pepper (to taste)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the Mafaldine pasta and cook until al dente according to package instructions. Reserve some pasta water before draining.
- Cook Broccoli: In a heavy-bottomed saucepan over medium heat, melt the salty butter. Add the finely chopped broccoli and a pinch of flaky salt, cooking down for about 1 minute to soften slightly.
- Sauté Garlic: Add the finely diced garlic to the broccoli mixture and cook for another minute until fragrant and softened, stirring constantly to avoid burning.
- Create Sauce: Slowly pour in the heavy cream, then add the lemon zest and Parmesan cheese. Stir thoroughly. Reduce heat to low and let the sauce simmer gently, allowing it to thicken and reduce slightly while the pasta finishes cooking.
- Combine Pasta and Sauce: Add the drained al dente pasta to the sauce along with the juice of half a lemon. Stir to combine and cook over low heat for about 1 minute to let the flavors meld and the pasta finish cooking in the sauce.
- Adjust Consistency: If the sauce appears dry, gradually add reserved pasta water, about 2 tablespoons at a time, stirring until the sauce reaches a silky, smooth consistency. Season with additional kosher salt and fresh cracked pepper to taste before serving.
Notes
- Reserve pasta water to adjust sauce consistency for a silkier texture.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Adjust lemon zest and juice quantities to taste for more or less tang.
- Broccoli should be finely chopped to blend well into the sauce and cook quickly.
- This dish can be made with any type of pasta if Mafaldine is unavailable.
