Mafaldine Pasta Limone with Broccoli: Fresh & Flavorful Dinner

I love dishes that combine bright, fresh flavors with a comforting twist, and this mafaldine pasta limone with broccoli hits that perfect balance. The subtle citrus notes of lemon paired with tender broccoli florets and al dente mafaldine pasta create a dish that’s light but satisfying. It’s a wonderful meal to make when you want something special yet simple.

this Recipe

Whether you’re cooking for your family or hosting friends, this recipe is easy to customize and quick enough for a weeknight. You’ll appreciate how the creamy lemon sauce is brightened by fresh herbs and the slight bite of broccoli, making it a delightful treat you’ll want to enjoy again and again.

Why You’ll Love This Recipe

• Bright, zesty lemon flavor complements the mild broccoli perfectly.
• Creamy sauce without heaviness—light olive oil and a splash of cream.
• Mafaldine pasta’s unique ribbon shape holds sauce beautifully.
• Quick stovetop recipe ready in under 30 minutes.
• Nutritious and colorful, great for a wholesome weeknight dinner.

Ingredients

Gather these fresh and simple ingredients to prepare your mafaldine pasta limone with broccoli.

• 12 ounces mafaldine pasta
• 3 cups broccoli florets, trimmed into bite-sized pieces
• 3 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1 large lemon, zested and juiced (about 3 tablespoons juice)
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon red pepper flakes (optional, for a mild kick)
• Salt and freshly ground black pepper to taste

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 420 per serving

How to Make Mafaldine Pasta Limone with Broccoli

1. Bring a large pot of salted water to a boil and cook the mafaldine pasta according to package instructions until al dente, usually about 8-10 minutes.
2. During the last 3 minutes of pasta cooking, add the broccoli florets directly into the boiling water with the pasta to blanch until tender but still bright green.
3. Drain the pasta and broccoli together, reserving 1 cup of the pasta water for the sauce.
4. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
5. Pour in the heavy cream, lemon juice, and lemon zest, stirring to combine. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
6. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Add the cooked pasta and broccoli to the skillet, tossing gently to coat everything in the sauce.
7. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
8. Season with salt, freshly ground black pepper, and red pepper flakes if using. Stir in the remaining 1 tablespoon olive oil and chopped parsley.
9. Serve immediately with extra Parmesan cheese sprinkled on top and a few lemon zest curls for garnish.

Tips for the Best Results

• Use fresh lemon juice and zest for the brightest flavor; avoid bottled lemon juice.
• Don’t overcook the broccoli—blanching with the pasta keeps it crisp and vibrant.
• Reserve pasta water to adjust sauce thickness; it helps the sauce cling to the noodles.
• For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
• Garnish generously with fresh parsley to add a fresh herbal note and color contrast.

Storage and Reheating

Store leftover mafaldine pasta limone with broccoli in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, gently reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce as needed.

This dish is not ideal for freezing because the cream sauce may separate upon thawing. For best texture and flavor, it’s best consumed fresh or within a few days of preparation.

Frequently Asked Questions

Can I use other pasta shapes instead of mafaldine?

Yes, you can substitute mafaldine with other ribbon or curly pasta shapes like fettuccine, pappardelle, or campanelle. These shapes also hold sauce well and pair nicely with the lemon broccoli sauce.

Is this recipe suitable for a vegetarian diet?

Absolutely! This dish is vegetarian-friendly as it contains no meat or seafood. Just ensure the Parmesan you use is made with vegetarian rennet if that’s a concern for you.

How can I make this recipe dairy-free?

To make a dairy-free version, substitute the heavy cream with a coconut cream or cashew cream, and use a vegan Parmesan alternative or nutritional yeast to retain some cheesy flavor.

What can I add to make this recipe more filling?

Adding cooked grilled chicken, sautéed shrimp, or toasted pine nuts can boost the protein content and make this pasta even more satisfying for heartier appetites.