Creamy Lemon Garlic Pasta with Parmesan and Broccoli
Ruffled mafaldine noodles coated in a silky lemon Parmesan cream sauce with buttery garlic and finely chopped broccoli — a bright, comforting dinner that's ready in about 25 minutes.
Ingredients
- 1 lb mafaldine pasta or any pasta you prefer
- 3 tablespoons salted butter
- 1.5 cups broccoli super finely chopped
- 4 cloves garlic finely diced
- 1 cup heavy cream
- Zest of 1 lemon
- ⅓ cup Parmesan cheese freshly grated
- Juice of 1 lemon
- Kosher salt and fresh cracked pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1 cup of pasta water before draining.
- Melt the butter in a heavy-bottomed saucepan over medium heat.
- Add the finely chopped broccoli and a pinch of salt. Cook for 1 minute.
- Stir in the garlic and cook for another minute until soft and fragrant.
- Slowly add the heavy cream, lemon zest, and Parmesan. Reduce heat to low and let the sauce simmer while the pasta finishes.
- Add the drained pasta and lemon juice to the sauce. Stir and cook for 1 more minute.
- Add the reserved pasta water, 2 tablespoons at a time, until the sauce is silky.
- Season with salt, fresh cracked pepper, and more lemon juice if needed. Serve immediately.
Notes
Use freshly grated Parmesan — pre-shredded cheese can make the sauce grainy.
Chop the broccoli very finely so it cooks through in just a minute.
Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of milk or water.
Chop the broccoli very finely so it cooks through in just a minute.
Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of milk or water.