Description
A delightful dish of Mafaldine pasta coated in a bright lemony sauce with tender broccoli, perfect for quick weeknight dinners.
Ingredients
Scale
- 250 g (2 cups) Mafaldine pasta
- 300 g Broccoli, chopped
- 60 ml (4 tablespoons) Olive oil
- 3 cloves Garlic, minced
- 60 ml (¼ cup) Lemon juice, freshly squeezed
- Salt and pepper, to taste
- Parmesan cheese, optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the chopped broccoli and cook for 3 minutes until bright green and tender-crisp. Remove and set aside, retaining the water for the pasta.
- Add 250 g of mafaldine pasta to the boiling water. Cook according to package instructions, usually around 10-12 minutes, until al dente. Drain the pasta, reserving ½ cup of cooking water.
- Heat 60 ml of olive oil in a large sauté pan over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn.
- Add the drained pasta and broccoli into the sauté pan with the garlic oil. Squeeze in 60 ml of lemon juice. If the pasta looks dry, add a bit of the reserved cooking water, 1 tablespoon at a time, until well coated.
- Toss everything to combine. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese, if desired.
Notes
Best when served fresh. You can prepare and chill the broccoli and sauce in advance; mix with pasta just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg