This mafaldine pasta limone with broccoli is inspired by one of my favorite dishes from the Amalfi Coast. Traditionally, broccoli isn’t used, but I think this adds a perfect pop of color and healthy veggie goodness!
What is Mafaldine Pasta Limone With Broccoli?
Mafaldine Pasta also known as mafalda or reginette pasta has wavy edges and a glorious thickness. It is a culinary masterpiece that promises to elevate your taste buds to new heights.
You can think of it as long, skinny lasagna noodles - kind of like a mix between that and pappardelle.
This dish combines the delicate ruffles of mafaldine pasta with the crisp freshness of blanched broccoli, all smothered in a lemony sauce that is so dang good and easy to make.
Each bite is a symphony of flavors, leaving you craving another forkful.
Gather your ingredients, follow this delightful recipe, and savor every mouthwatering moment.
Ingredients and Substitutions
- Malfaldine pasta - This cutie pie pasta shape is also known as mafalda pasta and reginette pasta. It's amazing but totally not necessary. Feel free to use another pasta shape of your choice. I regularly buy it in this 4 pack on amazon so I always have it on hand.
- Salty butter - Unsalted butter works just fine if you add another pinch of salt. Or you could use olive oil although I think it tastes better with butter!
- Broccoli - You could also use spinach, zucchini or another green vegetable of your choice.
- Garlic cloves - Shallots or super finely diced white onion also works.
- Heavy cream - No real sub for heavy cream. If you're using milk or a nut based mylk, you might want to make a roux.
- Lemon zest and juice - There is no real sub for a fresh lemon in this recipe -- you need the real thing!
- Parmesan cheese - You could also use pecorino or another hard aged italian cheese like grana padano.
- Fresh cracked pepper - Regular black or white pepper also works but it's best with fresh cracked pepper from your pepper mill.
How to make it
Here's how I make mafaldine pasta!
First, we're going to get a big pot of salted water boiling.
Next, pour it in and cook until its al dente - being sure to save some pasta water to the side.
Now in a seperate, heavy bottomed sauce pan over medium heat, add butter and let it melt.
Once melted, add the add broccoli and flaky salt and cook down for 1 minute.
Now add the garlic and cook down for another minute until soft and fragrant.
Slowly add in the heavy creamy, lemon zest and parm and turn the heat down to medium-low. Let the sauce simmer and reduce until the pasta is ready.
Now that the pasta is al dente pasta, strain it and place it in the sauce.
Stir in the juice from half a lemon and cook for one more minute over low heat as the pasta finishes cooking in the sauce.
If it’s dry, try adding a lil reserved pasta water until the sauce is silky; about 2 tablespoon at a time.
Then taste and season with salt, pepper and more lemon juice if needed.
What goes with Mafaldine Pasta Limone With Broccoli?
This delicious dish pairs really well with these mediterranean chicken meatballs or this apricot candied salmon!
For an appetizer, I suggest making my Florida Cobb Salad, or my Polish cucumber salad.
For dessert, you could try my Cool Whip Key Lime Pie.
And if you'd like more tasty pasta recipes, try this One Pot Cheesy Orzo, Garlic confit baked feta pasta, Creamy Pesto Pasta or Trader Joe's sweet corn ravioli with a lemon basil cream sauce .
Frequently asked questions
What is Mafaldine pasta?
Mafaldine pasta, also known as Mafalda or Reginette is a type of ribbon-shaped pasta that resembles miniature lasagna noodles. Its wide and flat shape allows it to hold sauces and ingredients beautifully, making it a perfect choice for a variety of dishes, including this one! It can be pretty hard to find at the grocery store so I always buy it in a 4 pack on amazon!
Can I add protein to this dish?
Absolutely! Feel free to grilled chicken, sautéed shrimp, blackened fish, seared scallops, buttery lobster or even crispy bacon. Feel free to get creative and customize the dish to suit your preferences.
Can I use frozen broccoli instead of fresh?
While fresh broccoli is always a fantastic choice, frozen broccoli works just fine for this recipe. It's convenient and retains its nutritional value. Just make sure to thaw it completely and drain any excess water before incorporating it into the dish.
Save this recipe for later
Want to save this Mafaldine Pasta Limone With Broccoli recipe for another time? I got you!
You can pin any image on this page or use the pretty ones I made below specifically for your dinner pinterest boards.
And if you don't already, feel free to follow me on pinterest, instagram, youtube, facebook, and tiktok for tasty inspiration shared daily!
And if pinterest isn't really your thing, you can always scroll down to the bottom of this post and print the printable recipe card.
Mafaldine Pasta Limone with Broccoli
- ½ Lb Malfaldine pasta or any pasta you prefer
- 3 tablespoon Salty butter
- 1.5 Cups Broccoli super finely chopped
- 4 Cloves Garlic finely diced
- 1 Cup Heavy cream
- 1 Lemon Lemon zest
- ½ cup Parmesan Cheese
- ½ Juice Lemon
- Kosher salt and fresh cracked pepper
- Start pasta in boiling salted water and cook al dente - being sure to save some pasta water to the side after straining.
- Add butter to a heavy bottomed sauce pan over medium heat and let it melt. Then add broccoli and flaky salt and cook down for 1 minute.
- Next add in the garlic and cook down for another minute until soft and fragrant.
- Slowly pour in the heavy creamy, lemon zest and parm and stir. Turn the heat to low and let the sauce simmer and reduce until the pasta is ready.
- Add al dente pasta and the juice from half a lemon then stir. Cook for one more minute over low heat as the pasta finishes cooking in the sauce.
- If it’s dry, stir in a lil reserved pasta water (about 2 tablespoon at a time) until the sauce is silky.
Leave a Reply