Description
A comforting plate of Mafaldine pasta enveloped in a creamy lemon sauce with vibrant broccoli, perfect for any meal occasion.
Ingredients
- 1/2 lb mafaldine pasta (or any preferred pasta)
- 3 tbsp salty butter
- 1.5 cups broccoli (super finely chopped)
- 4 cloves garlic (finely diced)
- 1 cup heavy cream
- 1 lemon (for zest and juice)
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly cracked pepper
Instructions
- Start by boiling salted water in a large pot. Add the mafaldine pasta and cook until al dente, according to package instructions. Be sure to reserve about 1 cup of pasta water before straining it.
- In a heavy-bottomed saucepan over medium heat, melt the salty butter. Once melted, add the finely chopped broccoli and a sprinkle of flaky salt. Sauté for about 1 minute.
- Add the diced garlic to the pan and continue to sauté for another minute, until the garlic is soft and fragrant.
- Gradually pour in the heavy cream, stirring to combine. Add the lemon zest and grated Parmesan cheese, then lower the heat. Allow the sauce to simmer and reduce slightly as the pasta finishes cooking.
- Once the pasta is ready, add it to the sauce along with the juice from half a lemon. Toss everything together gently. If the sauce seems too thick, stir in reserved pasta water, about 2 tablespoons at a time, until you achieve a silky consistency.
- Season with additional salt and fresh cracked pepper to taste before serving.
Notes
Substitutions include using any pasta like fettuccine or penne. Fresh ingredients enhance flavor.