Mafaldine Pasta Limone with Broccoli
Bright lemon, tender broccoli, and golden breadcrumbs on wavy mafaldine – ready in 25 minutes. No cream, just a silky emulsion of pasta water and Parmesan.
Equipment
- Large Pot (6-quart)
- Colander
- Medium Skillet
- Microplane or box grater
- Liquid measuring cup
- Tongs or Long Fork
Ingredients
For the Breadcrumbs
- 1 tbsp unsalted butter (for breadcrumbs)
- 1/2 cup panko breadcrumbs
For the Pasta and Sauce
- 1 lb mafaldine pasta (or pappardelle/fettuccine)
- 1 large head (about 1 lb) broccoli, cut into small florets
- 2 large lemons (zest and juice)
- 3 tbsp unsalted butter (for sauce)
- 1 cup freshly grated Parmesan (Parmigiano-Reggiano)
- 2 cloves garlic, finely minced
- 1/4 tsp red pepper flakes (optional)
- Kosher salt and black pepper
Instructions
- Prep and cook the pasta: Bring a large pot of generously salted water to a boil.
- Toast the breadcrumbs: While the water heats, melt 1 tablespoon of butter in a medium skillet over medium heat. Add the panko and cook, stirring constantly, until golden and fragrant – about 3 minutes. Transfer to a small bowl and wipe out the skillet.
- Cook the pasta: Add the mafaldine to the boiling water and set a timer for 2 minutes less than the package directions call for.
- Add the broccoli: When the timer shows 2 minutes left, drop the broccoli florets into the pasta water. Cook until the pasta is al dente and the broccoli is bright green and tender-crisp.
- Reserve the pasta water: Before draining, scoop out 1½ cups of the starchy pasta water. Drain the pasta and broccoli together in a colander. Do not rinse.
- Build the sauce base: In the same large pot, melt the remaining 3 tablespoons of butter over medium heat. Add the garlic, lemon zest, and red pepper flakes. Cook for 30 seconds, until fragrant.
- Create the emulsion: Whisk in ½ cup of the reserved pasta water and all the lemon juice. Let it bubble for 30 seconds. The liquid should look slightly cloudy and smell intensely lemony.
- Bring it together: Add the drained pasta and broccoli to the pot. Toss vigorously with tongs for about 1 minute, adding more pasta water as needed to create a silky sauce that coats every ribbon. Remove from heat.
- Add the cheese: Sprinkle the grated Parmesan over the pasta and toss again. Taste and adjust with salt or another squeeze of lemon. Serve topped with the toasted breadcrumbs.
Notes
Reserve more pasta water than you think you need. The starch is what emulsifies the sauce – save 1½ cups.
Don't overcook the broccoli. Bright green and tender-crisp is the goal. Check at 90 seconds.
Storage: Store pasta and broccoli together in an airtight container in the fridge for up to 3 days. Keep breadcrumbs separate at room temperature. Reheat in a skillet with a splash of water or lemon juice.