Ingredients
Pasta
- 1/2 lb Mafaldine pasta (or any pasta you prefer)
Sauce
- 3 Tbsp salty butter
- 1.5 cups broccoli, super finely chopped
- 4 cloves garlic, finely diced
- 1 cup heavy cream
- 1 lemon, zested
- 1/2 cup Parmesan cheese
- Juice of 1/2 lemon
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook until al dente according to package instructions. Reserve some pasta water before draining the pasta.
- Sauté Broccoli: In a heavy-bottomed saucepan over medium heat, melt the salty butter. Add the finely chopped broccoli along with flaky salt and cook for about 1 minute to soften slightly.
- Add Garlic: Add the diced garlic to the pan and cook for another minute until the garlic is fragrant but not browned.
- Make Sauce: Slowly pour in the heavy cream, lemon zest, and Parmesan cheese, stirring to combine. Reduce heat to low and let the sauce simmer gently until it thickens slightly while the pasta finishes cooking.
- Combine Pasta and Sauce: Add the drained al dente pasta to the sauce and pour in the juice from half a lemon. Stir well to coat the pasta evenly. Cook for an additional minute on low heat to allow flavors to meld.
- Adjust Consistency: If the sauce seems too thick or dry, add 1-2 tablespoons of the reserved pasta water at a time until the sauce reaches a silky, smooth consistency.
Notes
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Use salty butter or add flaky salt during cooking to enhance flavor.
- Finely chop the broccoli so it integrates well in the sauce without adding texture chunks.
- Adjust lemon zest and juice amounts based on desired citrus intensity.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
