Mafaldine Limone Broccoli Pasta (Print Version)

Zesty lemon and broccoli mafaldine tossed with garlic, olive oil, and Parmigiano-Reggiano for a fresh Italian meal.

# What You 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

# Directions:

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, blanch the broccoli florets in boiling water for 2 to 3 minutes until vivid green and just barely tender. Drain thoroughly and set aside.
03 - In a large skillet, heat the olive oil over medium heat. Sauté the shallot and sliced 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. 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. Sprinkle with fresh basil or parsley and adjust seasoning with additional lemon juice, salt, or pepper as needed.
06 - Serve immediately on warm plates, topped with extra grated Parmigiano-Reggiano if desired.

# Expert Tips:

01 -
  • The ruffled edges of mafaldine grab onto every bit of that lemony oil and cheese sauce like little edible nets.
  • It comes together in the time it takes to boil pasta, which means weeknight dinner with almost no stress.
02 -
  • If you add the cheese while the pan is over high heat it will clump into stringy strands instead of melting into a smooth sauce.
  • The pasta water must be properly salted because this dish has no cream or butter to hide behind, every layer of seasoning counts.
03 -
  • Grate the Parmigiano as finely as you can manage, coarse shreds will sit on the noodles instead of melting into the sauce.
  • Use a vegetable peeler to strip long ribbons of lemon zest before mincing them, the oils burst open differently than grating and smell incredible.

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