Description
A delightful and creamy Mafaldine pasta dish featuring finely chopped broccoli, garlic, lemon zest, and Parmesan cheese, all simmered in a buttery lemon cream sauce. Perfectly al dente pasta is tossed in the sauce and finished with a splash of lemon juice for a fresh, tangy finish.
Ingredients
Pasta
- ½ lb Mafaldine pasta or any pasta you prefer
Sauce
- 3 tablespoons salty butter
- 1.5 cups broccoli, super finely chopped
- 4 cloves garlic, finely diced
- 1 cup heavy cream
- Zest of 1 lemon
- ½ cup Parmesan cheese
- Juice of ½ lemon
- Kosher salt and fresh cracked pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add Mafaldine pasta and cook until al dente according to package instructions. Reserve about ⅓ cup of pasta cooking water, then drain the pasta.
- Prepare the Broccoli and Butter: In a heavy-bottomed saucepan over medium heat, melt the salty butter. Add the finely chopped broccoli and a pinch of flaky salt, then cook for about 1 minute to soften.
- Sauté the Garlic: Add the diced garlic to the broccoli butter mixture and cook for another minute until the garlic is soft and fragrant.
- Make the Cream Sauce: Slowly pour in the heavy cream, then add the lemon zest and Parmesan cheese. Stir constantly and reduce the heat to low. Let the sauce simmer gently until it thickens slightly while you prepare the pasta.
- Combine Pasta and Sauce: Add the cooked al dente pasta and the juice of half a lemon to the sauce. Stir well to coat the pasta evenly and cook for an additional minute over low heat to allow the flavors to meld.
- Adjust Consistency: If the sauce seems dry, gradually add reserved pasta water, about 2 tablespoons at a time, stirring until the sauce reaches a silky, smooth consistency.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Finely chopping the broccoli ensures it blends well with the sauce and cooks quickly.
- Reserve pasta water is key for adjusting sauce consistency without diluting flavor.
- Adjust the amount of lemon juice to taste if you prefer a more or less tangy dish.
- This dish pairs well with a light white wine such as Pinot Grigio or Sauvignon Blanc.
