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.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 860

Ingredients Method Notes

Ingredients

For the Pasta

400 g penne rigate or casarecce pasta
500 g broccoli florets cut into bite-sized pieces
8 g fine sea salt divided, plus more to taste
120 ml reserved pasta cooking water

For the Creamy Lemon Sauce

180 g mascarpone cheese
120 ml heavy cream 35% fat
80 g Parmigiano-Reggiano finely grated, plus extra for serving
2 medium lemons 100g total: zest of both, juice of 1½
Freshly ground black pepper to taste

For the Aromatics and Finishing

60 g unsalted butter
45 ml extra-virgin olive oil plus more for drizzling
4 cloves garlic 20g, thinly sliced
½ teaspoon red pepper flakes
60 g pine nuts
15 g fresh basil leaves torn

Method

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.