Creamy Mafaldine Pasta Limone with Broccoli
Creamy Mafaldine Pasta Limone with Broccoli is a quick, comforting dinner idea. After making this many times, I’ve discovered the trick to a perfectly creamy, tangy sauce that coats every strand of pasta. The crisp-tender broccoli adds a fresh, satisfying crunch. If you love recipes like this, you’ll also enjoy Easy Peaches and Cream Crumble Bars and Pineapple Upside Down Sugar Cookies That Delight Every Bite.
Why This Creamy Mafaldine Pasta Limone with Broccoli Is Pure Comfort
- Better than takeout in 20 minutes
- Creamy, tangy lemon sauce coats every strand of pasta
- Crisp-tender broccoli adds freshness and crunch
- Easy, customizable, and perfect for busy weeknights
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
- lemon
- garlic
- heavy cream
- parmesan cheese
- olive oil
- salt
- black pepper
- red pepper flakes
- lemon zest
- lemon juice
- garlic powder
- onion powder
- Optional: fresh parsley
- Optional: red pepper flakes
- Optional: additional parmesan cheese
📝 Ingredient Notes
- mafaldine pasta: Also known as mafaldine ribbon pasta or mafaldine linguine.
🛒 Tools & Equipment I Recommend
- High-quality pasta pot — Ensures perfectly cooked pasta every time. → See on Amazon
- Microplane zester/grater — Makes quick work of lemon zest and garlic. → See on Amazon
How to Make Creamy Mafaldine Pasta Limone with Broccoli
- Cook pasta: Bring a large pot of salted water to a boil. Cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook broccoli: In a large skillet, heat olive oil over medium heat. Add broccoli florets, salt, and pepper. Cook, stirring occasionally, until tender-crisp, about 5 minutes.
- Make sauce: Add garlic, red pepper flakes, lemon zest, and garlic powder to the skillet with broccoli. Cook for 1 minute. Stir in heavy cream, lemon juice, and onion powder. Simmer for 2 minutes.
- Toss pasta: Add drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Stir in parmesan cheese.
- Serve: Divide pasta among plates, garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately and enjoy!
Cook's Tips for Perfect Creamy Mafaldine Pasta Limone with Broccoli
- : Undercook the pasta slightly, as it will continue to cook in the sauce.
- Common mistake and fix: If your sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
- : For a spicy kick, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- : To make this recipe vegetarian, use vegetable broth instead of chicken broth in the sauce.
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 refrigerator for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead. Store in the refrigerator and reheat before tossing with pasta.
Freezing Creamy Mafaldine Pasta Limone with Broccoli
Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir occasionally.
Recipe Notes
- Chef tip: For a richer sauce, add 1/2 cup of heavy cream instead of 1/4 cup.
- Best substitution: Substitute spinach or asparagus for the broccoli.
- Make-ahead: The sauce can be made up to 1 day ahead. Store in the refrigerator and reheat before tossing with pasta.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
Want to level up this recipe?
High-quality pasta pot — Ensures perfectly cooked pasta every time. → Check price on Amazon
Creamy Mafaldine Pasta Limone with Broccoli
Ingredients
Main Ingredients
- mafaldine pasta
- broccoli florets
- lemon
- garlic
- heavy cream
- parmesan cheese
- olive oil
Seasonings
- salt
- black pepper
- red pepper flakes
- lemon zest
- lemon juice
- garlic powder
- onion powder
Optional Toppings
- fresh parsley
- red pepper flakes
- additional parmesan cheese
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook broccoli: In a large skillet, heat olive oil over medium heat. Add broccoli florets, salt, and pepper. Cook, stirring occasionally, until tender-crisp, about 5 minutes.
- Make sauce: Add garlic, red pepper flakes, lemon zest, and garlic powder to the skillet with broccoli. Cook for 1 minute. Stir in heavy cream, lemon juice, and onion powder. Simmer for 2 minutes.
- Toss pasta: Add drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Stir in parmesan cheese.
- Serve: Divide pasta among plates, garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately and enjoy!
Notes
- Chef tip: For a richer sauce, add 1/2 cup of heavy cream instead of 1/4 cup.
- Best substitution: Substitute spinach or asparagus for the broccoli.
- Make-ahead: The sauce can be made up to 1 day ahead. Store in the refrigerator and reheat before tossing with pasta.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir occasionally.
- Make ahead: The sauce can be made up to 1 day ahead. Store in the refrigerator and reheat before tossing with pasta.
Nutrition Per Serving
- Calories: 520
- Protein: 18g
- Fat: 24g
- Carbs: 60g
- Fiber: 4g
- Sugar: 6g
- Sodium: 800mg
- 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 up to 1 day ahead. Store it in the refrigerator and reheat before tossing with pasta.
If your sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
Yes, you can use frozen broccoli. Thaw it first and adjust cooking time as needed.
For a spicy kick, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
Yes, you can make this recipe vegetarian by using vegetable broth instead of chicken broth in the sauce.
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!
