Creamy Lemon Broccoli Mafaldine Pasta
Creamy Lemon Broccoli Mafaldine Pasta — a better-than-takeout, 20-minute restaurant version. After making this many times, I’ve perfected the creamy, tangy sauce that coats every strand of pasta. The trick I discovered is using pasta water to create the perfect consistency. This dish is cozy, comforting, and ready in a snap. Try it with my Cheesy Zucchini Breadsticks for a complete meal. If you love recipes like this, you’ll also enjoy Cheesy Zucchini Breadsticks and Crispy Dill Pickle Bread Recipe.
Why This Creamy Lemon Broccoli Mafaldine Pasta Is Pure Comfort
- Better than takeout in just 20 minutes
- Creamy, tangy sauce coats every strand of pasta
- Packed with fresh broccoli and garlic for a healthy kick
- My family begs for this — it's a true crowd-pleaser
What You'll Need for Creamy Lemon Broccoli Mafaldine Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Mafaldine pasta
- Broccoli florets
- Garlic cloves
- Lemon
- Heavy cream
- Parmesan cheese
- Salt
- Pepper
- Garlic powder
- Red pepper flakes
- Salt
- Pepper
- Lemon zest
- Lemon juice
- Optional: Fresh parsley
- Optional: Red pepper flakes
- Optional: Parmesan cheese
📝 Ingredient Notes
- Mafaldine pasta: Can be substituted with fettuccine or linguine
- Broccoli: Use fresh broccoli for the best flavor
🛒 Tools & Equipment I Recommend
- Stainless Steel Pasta Pot — Evenly cooks pasta and prevents sticking → See on Amazon
- Microplane Zester — Effortlessly grates lemon zest for maximum flavor → See on Amazon
How to Make Creamy Lemon Broccoli Mafaldine Pasta
- Cook Pasta: Cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté Garlic: In a large skillet, sauté minced garlic over medium heat until fragrant.
- Add Broccoli: Add broccoli florets to the skillet and cook until tender-crisp.
- Create Sauce: Add heavy cream, lemon zest, lemon juice, garlic powder, red pepper flakes, salt, and pepper to the skillet. Stir well to combine.
- Toss Pasta: Add cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed to achieve desired consistency.
- Serve: Plate the pasta, garnish with fresh parsley, red pepper flakes, and Parmesan cheese. Serve immediately and enjoy!
Cook's Tips for Perfect Creamy Lemon Broccoli Mafaldine Pasta
- Common mistake and fix: Adding too much pasta water can make the sauce too thin. To fix, simmer the pasta and sauce together until the sauce thickens.
- Pro tip: For extra flavor, reserve some pasta water before draining and use it to deglaze the pan after cooking the broccoli.
- Pro tip: To make this dish even creamier, stir in 1/4 cup of mascarpone cheese or ricotta cheese along with the heavy cream.
Storing & Reheating Creamy Lemon Broccoli Mafaldine Pasta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can cook the pasta and broccoli ahead of time and store them separately in the fridge. When ready to serve, simply reheat and combine with the sauce.
Freezing Creamy Lemon Broccoli Mafaldine Pasta
Freeze individual portions for up to 1 month. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Stir occasionally.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the skillet with the garlic.
- Best substitution: Substitute heavy cream with full-fat canned coconut milk for a dairy-free version.
- Make-ahead: Prepare the sauce and cook the pasta and broccoli separately up to 1 day ahead. Reheat and combine before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce becomes too thick, thin it out with a little more pasta water or milk.
Want to level up this recipe?
Stainless Steel Skillet — Even heat distribution for perfect pasta and sauce → Check price on Amazon
Creamy Lemon Broccoli Mafaldine Pasta
Ingredients
Main Ingredients
- Mafaldine pasta
- Broccoli florets
- Garlic cloves
- Lemon
- Heavy cream
- Parmesan cheese
- Salt
- Pepper
Seasonings
- Garlic powder
- Red pepper flakes
- Salt
- Pepper
- Lemon zest
- Lemon juice
Optional Toppings
- Fresh parsley
- Red pepper flakes
- Parmesan cheese
Instructions
- Cook Pasta: Cook mafaldine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté Garlic: In a large skillet, sauté minced garlic over medium heat until fragrant.
- Add Broccoli: Add broccoli florets to the skillet and cook until tender-crisp.
- Create Sauce: Add heavy cream, lemon zest, lemon juice, garlic powder, red pepper flakes, salt, and pepper to the skillet. Stir well to combine.
- Toss Pasta: Add cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed to achieve desired consistency.
- Serve: Plate the pasta, garnish with fresh parsley, red pepper flakes, and Parmesan cheese. Serve immediately and enjoy!
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the skillet with the garlic.
- Best substitution: Substitute heavy cream with full-fat canned coconut milk for a dairy-free version.
- Make-ahead: Prepare the sauce and cook the pasta and broccoli separately up to 1 day ahead. Reheat and combine before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce becomes too thick, thin it out with a little more pasta water or milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 1 month. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Stir occasionally.
- Make ahead: You can cook the pasta and broccoli ahead of time and store them separately in the fridge. When ready to serve, simply reheat and combine with the sauce.
Nutrition Per Serving
- Calories: 550
- Protein: 20g
- Fat: 25g
- Carbs: 65g
- Fiber: 4g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 60mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Lemon Broccoli Mafaldine Pasta FAQs
Yes, you can cook the pasta and broccoli ahead of time and store them separately in the fridge. When ready to serve, simply reheat and combine with the sauce.
If the sauce becomes too thick, thin it out with a little more pasta water or milk. To prevent this, be careful not to over-reduce the sauce or let it simmer for too long.
Yes, you can use frozen broccoli. Thaw it in the microwave or on the stovetop before adding it to the skillet. Keep in mind that frozen broccoli may release more water, so you might need to adjust the sauce consistency.
For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the skillet with the garlic. You can also top the dish with red pepper flakes or a drizzle of hot sauce.
Yes, you can use gluten-free pasta. Cook it according to package instructions, making sure to reserve some pasta water for the sauce.
A Warm Final Note
I can’t wait for you to try Creamy Lemon Broccoli Mafaldine Pasta 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!
