Easy Mafaldine Pasta Limone with Broccoli
Easy Mafaldine Pasta Limone with Broccoli is a cozy, comforting dinner that’s better than takeout and ready in just 20 minutes. After making this many times, I’ve discovered the trick to the perfect lemony sauce is all in the timing. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Savory Garlic Pork Bites and Homemade Oatmeal Cream Pies.
Why This Easy Mafaldine Pasta Limone with Broccoli Is Pure Comfort
- The tangy, creamy lemon sauce is out of this world.
- Broccoli adds just the right amount of crunch and color.
- It's ready in 20 minutes, making it a perfect weeknight meal.
What You'll Need for Easy Mafaldine Pasta Limone with Broccoli
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz mafaldine pasta
- 4 cups broccoli florets
- 4 cloves garlic
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- Salt
- Black pepper
- Red pepper flakes (optional)
- 2 tbsp olive oil
- Optional: Fresh parsley, chopped
- Optional: Additional grated Parmesan cheese
đź“ť Ingredient Notes
- Mafaldine pasta: Can be substituted with fettuccine or linguine.
đź›’ Tools & Equipment I Recommend
- High-quality skillet — Even heat distribution for perfect pasta and sauce. → See on Amazon
- Microplane zester — Captures every bit of lemon zest for maximum flavor. → See on Amazon
How to Make Easy Mafaldine Pasta Limone with Broccoli
- Cook pasta: Bring a large pot of salted water to a boil. Cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté broccoli: In a large skillet, heat olive oil over medium heat. Add broccoli florets and cook until tender-crisp, about 3 minutes. Remove broccoli from skillet and set aside.
- Make the sauce: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Stir in heavy cream, lemon juice, lemon zest, salt, and black pepper. Simmer for 2 minutes, then add Parmesan cheese and stir until melted and creamy. If the sauce is too thick, thin it out with some reserved pasta water.
- Toss pasta: Add cooked mafaldine pasta and reserved broccoli to the skillet with the sauce. Toss to combine, ensuring pasta is well coated. If needed, add more pasta water to reach your desired consistency. Taste and adjust seasoning if necessary.
- Serve: Divide pasta among plates, garnish with fresh parsley and additional grated Parmesan cheese if desired. Serve immediately and enjoy!
Cook's Tips for Perfect Easy Mafaldine Pasta Limone with Broccoli
- Common mistake and fix: Don't overcook the broccoli. It should still have a slight crunch. If it's overcooked, it will become mushy and lose its vibrant color.
- Tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Tip: To make this dish vegetarian, simply omit the Parmesan cheese or use a vegan alternative.
Storing & Reheating Easy Mafaldine Pasta Limone with Broccoli
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead and stored in the fridge. Reheat before tossing with pasta.
Freezing Easy Mafaldine Pasta Limone with Broccoli
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Adding the pasta water to the sauce helps create a creamy, emulsified texture without the need for heavy cream.
- Best substitution: If you don't have mafaldine pasta, you can use any long, thin pasta like fettuccine or linguine.
- Make-ahead: The sauce can be made up to 1 day ahead and stored in the fridge. Reheat before tossing with pasta.
- Scaling: This recipe can easily be doubled to serve more people.
- Troubleshooting: If your sauce is too thick, thin it out with some reserved pasta water. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality lemon juicer — Effortlessly extracts every last drop of juice for a perfectly tangy sauce. → Check price on Amazon
Easy Mafaldine Pasta Limone with Broccoli
Ingredients
Main Ingredients
- 12 oz mafaldine pasta
- 4 cups broccoli florets
- 4 cloves garlic
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- 2 tbsp olive oil
Optional Toppings
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté broccoli: In a large skillet, heat olive oil over medium heat. Add broccoli florets and cook until tender-crisp, about 3 minutes. Remove broccoli from skillet and set aside.
- Make the sauce: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Stir in heavy cream, lemon juice, lemon zest, salt, and black pepper. Simmer for 2 minutes, then add Parmesan cheese and stir until melted and creamy. If the sauce is too thick, thin it out with some reserved pasta water.
- Toss pasta: Add cooked mafaldine pasta and reserved broccoli to the skillet with the sauce. Toss to combine, ensuring pasta is well coated. If needed, add more pasta water to reach your desired consistency. Taste and adjust seasoning if necessary.
- Serve: Divide pasta among plates, garnish with fresh parsley and additional grated Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Chef tip: Adding the pasta water to the sauce helps create a creamy, emulsified texture without the need for heavy cream.
- Best substitution: If you don't have mafaldine pasta, you can use any long, thin pasta like fettuccine or linguine.
- Make-ahead: The sauce can be made up to 1 day ahead and stored in the fridge. Reheat before tossing with pasta.
- Scaling: This recipe can easily be doubled to serve more people.
- Troubleshooting: If your sauce is too thick, thin it out with some reserved pasta water. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The sauce can be made up to 1 day ahead and stored in the fridge. Reheat before tossing with pasta.
Nutrition Per Serving
- Calories: 580
- Protein: 20g
- Fat: 28g
- Carbs: 65g
- Fiber: 5g
- Sugar: 6g
- Sodium: 850mg
- Cholesterol: 85mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mafaldine Pasta Limone with Broccoli FAQs
While you can make the sauce ahead, it's best to cook the pasta and broccoli just before serving to prevent them from becoming soggy.
You may have used too much pasta water or not cooked the pasta long enough. Make sure to reserve just the right amount of pasta water and cook the pasta until al dente.
While you can cook the broccoli in the air fryer, it's best to cook the pasta and make the sauce on the stovetop for the best results.
If you don't have mafaldine pasta, you can use any long, thin pasta like fettuccine or linguine.
You may need to let the sauce simmer for a few more minutes to reduce and thicken. If it's still not thickening, try adding a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to the sauce and letting it simmer for a few more minutes.
A Warm Final Note
I can’t wait for you to try Easy Mafaldine Pasta Limone with Broccoli and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
