Dinner

Mafaldine Pasta Limone with Broccoli Recipe

ByHugo Harnd April 30, 2026April 30, 2026

Introduction

This Mafaldine Pasta Limone with Broccoli is a bright and creamy dish that perfectly balances the fresh zing of lemon with the comforting flavors of butter and Parmesan. It’s a simple yet elegant pasta recipe that’s quick to prepare and sure to impress.

The image shows a close-up of a pan filled with ruffled, ribbon-like pasta coated in a light green, creamy sauce with small herb pieces, giving the sauce a speckled texture. The pasta strands are curly, pale yellow, and slightly overlapped, showing the smooth, saucy surface mixed with bits of green herbs evenly spread throughout. The inside of the pan is light cream, and the scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb Mafaldine pasta (or any pasta you prefer)
3 tbsp salty butter
1.5 cups broccoli (super finely chopped)
4 cloves garlic (finely diced)
1 cup heavy cream
Zest of 1 lemon
1/2 cup Parmesan cheese
Juice of 1/2 lemon
Kosher salt and fresh cracked pepper

Instructions

Step 1: Start by cooking the pasta in boiling salted water until al dente. Reserve some pasta water before draining.
Step 2: Melt the butter in a heavy-bottomed saucepan over medium heat. Add the finely chopped broccoli and flaky salt, cooking down for 1 minute.
Step 3: Add the diced garlic and cook for another minute until soft and fragrant.
Step 4: Slowly pour in the heavy cream, then add the lemon zest and Parmesan cheese. Stir well and reduce the heat to low, letting the sauce simmer until the pasta is ready.
Step 5: Add the cooked pasta and lemon juice to the sauce. Stir and cook on low for one more minute to let the flavors meld and the pasta finish cooking.
Step 6: If the sauce is too dry, add reserved pasta water a little at a time (about 2 tablespoons) until the sauce becomes silky and smooth.

Tips & Variations

Use fresh lemon zest and juice to brighten the flavor, and adjust the lemon amount to your taste.
If you prefer a lighter sauce, substitute half of the heavy cream with milk or use a cream alternative.
Try adding toasted pine nuts or chili flakes for extra crunch or a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce if needed.

How to Serve

A close-up view shows creamy pasta with three layers to the noodles; the first layer is light yellow with curly, ruffled edges, the second layer has a white creamy sauce with small green herb bits spread evenly, and the third layer is a mix of smooth and slightly textured pasta strands, all lifted from a white bowl by a fork held by a woman's hand. The background has soft, blurred darker tones, while the bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any pasta shape you like will work. Mafaldine is lovely for holding sauce, but penne, fettuccine, or even spaghetti are great alternatives.

How do I prevent the sauce from becoming too thick?

Reserve some pasta water when draining the pasta. Adding a small amount of this starchy water helps loosen the sauce and keeps it silky without thinning out the flavor.