Creamy Mafaldine Pasta Limone with Broccoli
Creamy Mafaldine Pasta Limone with Broccoli is a comforting, better-than-takeout dinner ready in 20 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy sauce every time. If you love recipes like this, you’ll also enjoy Crispy Jalapeño Popper Egg Rolls and Raspberry Cheesecake French Toast Casserole.
Why This Creamy Mafaldine Pasta Limone with Broccoli Is Pure Comfort
- Creamy, tangy lemon sauce that's out of this world
- Tender broccoli florets that complement the pasta perfectly
- Easy and impressive – great for weeknights and entertaining
- Better than takeout and way healthier!
What You'll Need for Creamy Mafaldine Pasta Limone with Broccoli
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- mafaldine pasta
- broccoli florets
- heavy cream
- lemon juice
- garlic cloves
- lemon zest
- salt
- black pepper
- red pepper flakes
- Optional: grated Parmesan cheese
- Optional: fresh parsley
📝 Ingredient Notes
- mafaldine pasta: Can substitute with fettuccine or linguine
🛒 Tools & Equipment I Recommend
- Heavy-duty skillet — Even heat distribution for perfect cooking → See on Amazon
- Microplane zester — Captures every bit of lemon zest for maximum flavor → See on Amazon
How to Make Creamy Mafaldine Pasta Limone with Broccoli
- Cook pasta: Boil salted water and cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook broccoli: In a large skillet, sauté broccoli florets with a bit of olive oil, salt, and pepper until tender-crisp. Remove from skillet and set aside.
- Make sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in heavy cream, lemon juice, lemon zest, salt, and red pepper flakes. Simmer for 2-3 minutes until the sauce thickens slightly.
- Toss pasta: Add drained pasta and reserved pasta water to the skillet with the sauce. Toss until the pasta is well coated and the sauce is creamy. If needed, add more pasta water to reach your desired consistency.
- Combine and serve: Stir in the cooked broccoli florets, grated Parmesan cheese, and fresh parsley. Taste and adjust seasoning if needed. Serve immediately and enjoy!
Cook's Tips for Perfect Creamy Mafaldine Pasta Limone with Broccoli
- Common mistake and fix: Don't overcook the pasta. It should have a slight bite to it. If the sauce becomes too thick, add some reserved pasta water to thin it out.
- Expert tip: For an extra touch of freshness, add a squeeze of lemon juice right before serving.
- Time-saving tip: Prepare the broccoli and garlic while the pasta is cooking to save time.
Storing & Reheating Creamy Mafaldine Pasta Limone with Broccoli
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 2 days. Reheat before combining with the pasta and broccoli.
Freezing Creamy Mafaldine Pasta Limone with Broccoli
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Stir occasionally.
Recipe Notes
- Chef tip: For a lighter version, substitute half-and-half or milk for the heavy cream.
- Best substitution: If you don't have mafaldine pasta, use fettuccine or linguine instead.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 2 days. Reheat before combining with the pasta and broccoli.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the sauce becomes too thick, add some reserved pasta water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Want to level up this recipe?
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Creamy Mafaldine Pasta Limone with Broccoli
Ingredients
Main Ingredients
- mafaldine pasta
- broccoli florets
- heavy cream
- lemon juice
- garlic cloves
Seasonings
- lemon zest
- salt
- black pepper
- red pepper flakes
Optional Toppings
- grated Parmesan cheese
- fresh parsley
Instructions
- Cook pasta: Boil salted water and cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook broccoli: In a large skillet, sauté broccoli florets with a bit of olive oil, salt, and pepper until tender-crisp. Remove from skillet and set aside.
- Make sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in heavy cream, lemon juice, lemon zest, salt, and red pepper flakes. Simmer for 2-3 minutes until the sauce thickens slightly.
- Toss pasta: Add drained pasta and reserved pasta water to the skillet with the sauce. Toss until the pasta is well coated and the sauce is creamy. If needed, add more pasta water to reach your desired consistency.
- Combine and serve: Stir in the cooked broccoli florets, grated Parmesan cheese, and fresh parsley. Taste and adjust seasoning if needed. Serve immediately and enjoy!
Notes
- Chef tip: For a lighter version, substitute half-and-half or milk for the heavy cream.
- Best substitution: If you don't have mafaldine pasta, use fettuccine or linguine instead.
- Make-ahead: The sauce can be made ahead of time and stored in the fridge for up to 2 days. Reheat before combining with the pasta and broccoli.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the sauce becomes too thick, add some reserved pasta water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Stir occasionally.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 2 days. Reheat before combining with the pasta and broccoli.
Nutrition Per Serving
- Calories: 520
- Protein: 18g
- Fat: 25g
- Carbs: 60g
- Fiber: 4g
- Sugar: 6g
- Sodium: 820mg
- Cholesterol: 70mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Mafaldine Pasta Limone with Broccoli FAQs
Yes, you can make the sauce ahead of time and store it in the fridge for up to 2 days. Reheat before combining with the pasta and broccoli.
The sauce may have become too thick if it was simmered for too long or if not enough pasta water was reserved. To fix, add some reserved pasta water to thin it out.
Yes, you can use frozen broccoli in this recipe. Thaw it first and pat it dry before cooking to ensure the best texture.
Add red pepper flakes to the sauce for a spicy kick. Adjust the amount to your liking.
Yes, this recipe can be made vegetarian or vegan by omitting the butter and using a plant-based butter or olive oil instead. For a vegan version, also omit the Parmesan cheese and use a vegan alternative or nutritional yeast.
A Warm Final Note
I can’t wait for you to try Creamy Mafaldine Pasta Limone with Broccoli and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
