Mafaldine Pasta Limone with Broccoli
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
- 1/2 Lb Malfaldine pasta
- 3 Tbsp Salty butter
- 1 1/2 Cups Broccoli
- 4 Cloves Garlic
- 1 Cup Heavy cream
- 1 Lemon Lemon zest
- 1/2 cup Parmesan Cheese
- 1/2 Juice Lemon
- Kosher salt and fresh cracked pepper
Instructions
- 1
Start pasta in boiling salted water and cook al dente - being sure to save some pasta water to the side after straining.
- 2
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.
- 3
Next add in the garlic and cook down for another minute until soft and fragrant.
- 4
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.
- 5
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.
- 6
If it’s dry, stir in a lil reserved pasta water (about 2 tbsp at a time) until the sauce is silky.