Creamy Lemon Broccoli Mafaldine Pasta
Creamy Lemon Broccoli Mafaldine Pasta is a comforting, better-than-takeout dish that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to the perfect creamy lemon sauce. The irresistible, cozy combination of tender broccoli and al dente mafaldine pasta in a rich, velvety lemon sauce will make this your new go-to pasta dish. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cheesy Zucchini Breadsticks and Easy Coconut Chicken Rice Bowl Recipe.
Why This Creamy Lemon Broccoli Mafaldine Pasta Is Pure Comfort
- Irresistible creamy lemon sauce
- Tender broccoli and al dente pasta
- Better than takeout and ready in 20 minutes
- Cozy and comforting, perfect for a quick weeknight dinner
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
- Garlic
- Lemon
- Heavy cream
- Salt
- Black pepper
- Red pepper flakes (optional)
- Parmesan cheese
- Optional: Fresh parsley
- Optional: Lemon zest
đź“ť Ingredient Notes
- Mafaldine pasta: Also known as mafaldine ribbon pasta. You can substitute with fettuccine or linguine if needed.
đź›’ Tools & Equipment I Recommend
- Heavy-duty aluminum pasta pot — Evenly cooks pasta and prevents sticking. Pays for itself vs takeout. → See on Amazon
- Microplane zester — Captures every bit of lemon zest for maximum flavor. A kitchen essential that pays for itself. → 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 in olive oil over medium heat until fragrant.
- Add broccoli: Add broccoli florets to the skillet, cook until tender-crisp, about 3 minutes.
- Make lemon sauce: Stir in lemon juice, heavy cream, salt, and black pepper. Simmer until the sauce thickens slightly.
- Toss with pasta: Add cooked mafaldine pasta to the skillet, toss to coat in the creamy lemon sauce. Add reserved pasta water as needed to reach desired consistency.
- Finish and serve: Stir in red pepper flakes (optional), parmesan cheese, and fresh parsley. Serve immediately, garnished with lemon zest.
Cook's Tips for Perfect Creamy Lemon Broccoli Mafaldine Pasta
- Common mistake and fix: Don't overcook the broccoli. It should be tender-crisp to maintain its vibrant green color and slight crunch. If it becomes mushy, your sauce may be too thin, so add more pasta water to reach the desired consistency.
- Time-saving tip: While the pasta cooks, prepare the broccoli and garlic. This way, everything is ready to go when the pasta is cooked and drained.
- Flavor boost: Use fresh lemon juice and zest for the best flavor. The zest adds a depth of lemony goodness that can't be matched by store-bought lemon extract.
- Make-ahead tip: You can prepare the broccoli, garlic, and lemon zest ahead of time. Store them separately in the refrigerator until ready to use. The pasta can also be cooked ahead of time and reheated in the sauce.
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 refrigerator for up to 3 days. Make-ahead tip: The pasta can be cooked ahead of time and reheated in the sauce. The broccoli and garlic can also be prepared ahead of time.
Freezing Creamy Lemon Broccoli Mafaldine Pasta
This dish does not freeze well due to the creamy sauce.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, stirring halfway through. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through. The sauce may separate, but stirring it back together will fix it.
Recipe Notes
- Chef tip: To prevent the sauce from breaking, make sure the skillet is hot enough to cook the garlic and broccoli, but not so hot that it causes the cream to curdle.
- Best substitution: If you don't have mafaldine pasta, you can use fettuccine or linguine as a substitute.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce becomes lumpy, it's likely that the cream was too cold or the skillet was too hot. To fix, remove the skillet from the heat and whisk in a small amount of cold cream or milk until the lumps dissolve.
Want to level up this recipe?
Instant-read meat thermometer — Ensures perfectly cooked pasta every time. Pays for itself vs takeout by preventing overcooking and wasted food. → Check price on Amazon
Creamy Lemon Broccoli Mafaldine Pasta
Ingredients
Main Ingredients
- Mafaldine pasta
- Broccoli
- Garlic
- Lemon
- Heavy cream
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- Parmesan cheese
Optional Toppings
- Fresh parsley
- Lemon zest
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 in olive oil over medium heat until fragrant.
- Add broccoli: Add broccoli florets to the skillet, cook until tender-crisp, about 3 minutes.
- Make lemon sauce: Stir in lemon juice, heavy cream, salt, and black pepper. Simmer until the sauce thickens slightly.
- Toss with pasta: Add cooked mafaldine pasta to the skillet, toss to coat in the creamy lemon sauce. Add reserved pasta water as needed to reach desired consistency.
- Finish and serve: Stir in red pepper flakes (optional), parmesan cheese, and fresh parsley. Serve immediately, garnished with lemon zest.
Notes
- Chef tip: To prevent the sauce from breaking, make sure the skillet is hot enough to cook the garlic and broccoli, but not so hot that it causes the cream to curdle.
- Best substitution: If you don't have mafaldine pasta, you can use fettuccine or linguine as a substitute.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce becomes lumpy, it's likely that the cream was too cold or the skillet was too hot. To fix, remove the skillet from the heat and whisk in a small amount of cold cream or milk until the lumps dissolve.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish does not freeze well due to the creamy sauce.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, stirring halfway through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through. The sauce may separate, but stirring it back together will fix it.
- Make ahead: The pasta can be cooked ahead of time and reheated in the sauce. The broccoli and garlic can also be prepared ahead of time.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 4g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 60mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Lemon Broccoli Mafaldine Pasta FAQs
While you can prepare some components ahead of time, the dish is best served fresh. The pasta can be cooked ahead of time and reheated in the sauce, but the broccoli may lose its vibrant color and slight crunch if reheated.
This is likely due to not reserving enough pasta water or overcooking the pasta. Make sure to reserve at least 1 cup of pasta water and cook the pasta until al dente. If the sauce becomes too thick, add more pasta water to reach the desired consistency.
No, this recipe is not suitable for the air fryer. The pasta and broccoli need to be cooked in a skillet on the stovetop.
Yes, you can substitute the heavy cream with full-fat canned coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious.
Full-fat canned coconut milk is the best substitute for heavy cream in this recipe. It will provide a similar creamy texture and can be used in a 1:1 ratio. Other suitable substitutes include full-fat Greek yogurt or sour cream, but the flavor will be slightly different.
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!
