Description
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!
Ingredients
Scale
- 1/2 Lb Malfaldine pasta
- 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
- Fresh cracked pepper
Instructions
- Step: Start pasta in boiling salted water and cook al dente – being sure to save some pasta water to the side after straining.
- Step: 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.
- Step: Next add in the garlic and cook down for another minute until soft and fragrant.
- Step: 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.
- Step: 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.
- Step: If it’s dry, stir in a lil reserved pasta water (about 2 tbsp at a time) until the sauce is silky.
Notes
Mafaldine pasta, also known as mafalda or reginette, has wavy edges. You can substitute with other pasta shapes or greens like spinach or zucchini.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 537 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 105 mg
Keywords: dinner, pasta, lemon, broccoli, Italian