Mafaldine Pasta Limone with Broccoli

Pasta limone is one of those dishes I fell for on the Amalfi Coast and never quite stopped thinking about once I got home. The traditional version doesn’t call for broccoli, but I couldn’t resist adding it here, both for the color against all that pale, glossy sauce, and for an excuse to sneak a vegetable into what’s otherwise a fairly indulgent bowl of pasta.

Mafaldine, with its ruffled edges, was practically designed to hold a sauce like this — it’s the kind of pasta shape that makes every twirl of the fork look a little more impressive than the effort actually required.

Why You’ll Love This

The lemon keeps the cream sauce from feeling heavy, cutting through the richness with real brightness rather than just acidity for acidity’s sake. It comes together in about twenty-five minutes, and the ruffled mafaldine catches the sauce and broccoli in every fold, which makes each bite properly coated rather than pooling sauce at the bottom of the bowl.

Why This Works

Finely chopping the broccoli, rather than leaving it in larger florets, lets it cook down quickly in the butter and melt into the sauce almost like a vegetable confetti, rather than sitting as separate, chunky pieces. And saving some of the starchy pasta water before draining is what lets you loosen the sauce at the end without diluting its flavor — that starch is what keeps it silky instead of watery.

How to Make Mafaldine Pasta Limone with Broccoli

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the mafaldine until al dente, reserving some of the pasta water before draining.

Step 2: Cook the Broccoli

In a heavy-bottomed sauce pan over medium heat, melt the butter. Add the finely chopped broccoli and a pinch of flaky salt, and cook down for about 1 minute.

Step 3: Add the Garlic

Add the garlic and cook for another minute, until soft and fragrant.

Step 4: Build the Sauce

Slowly pour in the heavy cream, lemon zest, and parmesan, stirring to combine. Turn the heat down to low and let the sauce simmer and reduce until the pasta is ready.

Step 5: Combine with the Pasta

Add the al dente pasta directly to the sauce along with the juice from half a lemon. Stir and cook for one more minute over low heat as the pasta finishes cooking in the sauce.

Step 6: Adjust and Serve

If the sauce looks dry, stir in a bit of the reserved pasta water, about 2 tablespoons at a time, until silky. Taste and season with salt, pepper, and more lemon juice if needed.

Tips for the Best Results

• Chop the broccoli finely so it cooks down quickly and blends into the sauce.
• Always save some pasta water before draining — it’s your best tool for loosening the sauce without watering down the flavor.
• Fresh lemon zest and juice are essential here; bottled lemon juice just doesn’t have the same brightness.
• Grate your parmesan fresh rather than using pre-shredded for the smoothest melt.
• Don’t skip finishing the pasta in the sauce over low heat — it helps everything come together and cling properly.

Variations to Try

Swap the broccoli for spinach or zucchini if you’d like a different vegetable. Any pasta shape works if mafaldine isn’t available, though its ruffled edges do hold the sauce especially well. Add grilled chicken, sautéed shrimp, seared scallops, or crispy bacon for extra protein, and use pecorino or grana padano in place of parmesan for a different sharp, salty edge.

What to Serve With It

Mediterranean chicken meatballs or a simply prepared salmon both pair nicely as a main alongside this pasta as a side. A crisp Cobb salad or a Polish-style cucumber salad works well as a starter.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce, since the pasta will have absorbed some of it as it sits.

FAQ

What is mafaldine pasta?

Also known as mafalda or reginette, it’s a ribbon-shaped pasta with ruffled edges that resembles miniature lasagna noodles, and holds sauces especially well.

Can I add protein to this dish?

Yes, grilled chicken, sautéed shrimp, seared scallops, or crispy bacon are all great additions.

Can I use frozen broccoli instead of fresh?

Yes, just thaw it completely and drain any excess water before adding it to the dish.

What can I substitute for heavy cream?

There isn’t a perfect substitute, but if using milk or a non-dairy alternative, you may want to make a quick roux first to help it thicken.

What if I can’t find mafaldine pasta?

Any pasta shape works fine — pappardelle or a wide ribbon pasta will give you a similar feel.