Creamy Broccoli Lemon Pasta
This luxurious pasta combines tender broccoli florets with a silky mascarpone-lemon sauce that’s both rich and refreshing. Toasted pine nuts add a nutty crunch while Parmigiano-Reggiano brings depth to every creamy, citrus-kissed bite. Ready in just 30 minutes, it’s an elegant weeknight dinner that tastes like you spent hours in the kitchen.
Prep Time : 10 min
Cook Time : 20 min
Servings : 4
10 min
20 min
4
Ingredients
For the Pasta
• 400g penne rigate or casarecce pasta — this one on Amazon
• 500g broccoli florets, cut into bite-sized pieces
• 8g fine sea salt, divided, plus more to taste
• 120ml reserved pasta cooking water
For the Creamy Lemon Sauce
• 180g mascarpone cheese
• 120ml heavy cream (35% fat)
• 80g Parmigiano-Reggiano, finely grated, plus extra for serving — this one on Amazon
• 2 medium lemons (100g total): zest of both, juice of 1½
• Freshly ground black pepper to taste
For the Aromatics and Finishing
• 40g unsalted butter
• 30ml extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic (20g), thinly sliced
• ½ teaspoon red pepper flakes
• 40g pine nuts — this one on Amazon
• 15g fresh basil leaves, torn
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Directions
- Prepare the Pine Nuts and Pasta Water
Bring a large pot of water to boil and add 6g of the salt. While waiting, toast 60g pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and set aside. - Cook the Pasta and Broccoli Together
Add 400g pasta to the boiling water and cook for 5 minutes until quite al dente. Add 500g broccoli florets directly to the pasta water and continue cooking for another 5-6 minutes until the pasta is al dente and the broccoli is tender but still bright green. Reserve 180ml of the starchy cooking water, then drain the pasta and broccoli together. - Make the Mascarpone-Lemon Sauce
While the pasta cooks, combine 180g mascarpone, 120ml heavy cream, and 80g grated Parmigiano-Reggiano in a medium bowl. Add the zest of 2 lemons and juice of 1½ lemons, then whisk until smooth. Season with the remaining 2g salt and several grinds of black pepper. Set aside. - Build the Aromatic Base
In the same large pot you used for pasta (wiped dry), heat 30ml olive oil and 40g butter over medium heat. Add 20g sliced garlic and ½ teaspoon red pepper flakes, cooking for 1-2 minutes until the garlic is fragrant and just beginning to turn golden at the edges. Do not let it brown. - Create the Silky Sauce
Reduce heat to low and add the mascarpone mixture to the pot, stirring constantly. Add 120ml of the reserved pasta water and whisk vigorously to create a silky, emulsified sauce that coats the back of a spoon. Add the drained pasta and broccoli, tossing gently but thoroughly for 1-2 minutes over low heat. If the sauce seems too thick, add the remaining pasta water 30ml at a time until you achieve a glossy, coating consistency. - Finish and Serve
Remove from heat and fold in 15g torn basil leaves and half of the toasted pine nuts. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed. Divide among four warm shallow bowls and top each serving with the remaining pine nuts, an extra grating of Parmigiano-Reggiano, and a drizzle of your best olive oil.
*Notes :
- Cook the broccoli directly in the pasta water—it releases earthy sweetness into the water that becomes part of the sauce, creating layers of flavor while saving time and dishes.
- The key to a silky sauce is tempering the mascarpone mixture with reserved pasta water and keeping the heat low to prevent separation. Whisk vigorously for a smooth emulsion.
- Toast pine nuts in a dry pan and watch them carefully—they go from golden to burned in seconds. Remove them from the hot pan immediately to stop the cooking.
Nutrition Facts
( per serving )
Calories
~860 kcal
Protein
30 g
Fat
48 g
Carbs
80 g
Calories
~860 kcal
Protein
30 g
Fat
48 g
Carbs
80 g
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Creamy Broccoli Lemon Pasta
Ingredients
Method
- Bring a large pot of water to boil and add 6g of the salt. While waiting, toast 60g pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and set aside.
- Add 400g pasta to the boiling water and cook for 5 minutes until quite al dente. Add 500g broccoli florets directly to the pasta water and continue cooking for another 5-6 minutes until the pasta is al dente and the broccoli is tender but still bright green. Reserve 180ml of the starchy cooking water, then drain the pasta and broccoli together.
- While the pasta cooks, combine 180g mascarpone, 120ml heavy cream, and 80g grated Parmigiano-Reggiano in a medium bowl. Add the zest of 2 lemons and juice of 1½ lemons, then whisk until smooth. Season with the remaining 2g salt and several grinds of black pepper. Set aside.
- In the same large pot you used for pasta (wiped dry), heat 30ml olive oil and 40g butter over medium heat. Add 20g sliced garlic and ½ teaspoon red pepper flakes, cooking for 1-2 minutes until the garlic is fragrant and just beginning to turn golden at the edges. Do not let it brown.
- Reduce heat to low and add the mascarpone mixture to the pot, stirring constantly. Add 120ml of the reserved pasta water and whisk vigorously to create a silky, emulsified sauce that coats the back of a spoon. Add the drained pasta and broccoli, tossing gently but thoroughly for 1-2 minutes over low heat. If the sauce seems too thick, add the remaining pasta water 30ml at a time until you achieve a glossy, coating consistency.
- Remove from heat and fold in 15g torn basil leaves and half of the toasted pine nuts. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed. Divide among four warm shallow bowls and top each serving with the remaining pine nuts, an extra grating of Parmigiano-Reggiano, and a drizzle of your best olive oil.