In a large pot, bring 4 quarts of salted water to a rolling boil over high heat. Once boiling, add 8 oz of mafaldine pasta and cook for 8-10 minutes until al dente, stirring occasionally. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.

In a large skillet over medium heat, melt 3 tablespoons of salted butter until it bubbles gently. Add 1.5 cups of finely chopped broccoli along with a pinch of salt, sautéing for about 1 minute until the broccoli brightens and slightly softens.

Next, stir in 4 minced garlic cloves into the skillet, cooking for about 1 minute until fragrant. Monitor closely to prevent the garlic from browning.

Pour in 1 cup of heavy cream along with the lemon zest and 0.5 cup of Parmesan cheese. Stir continuously as the sauce begins to simmer, cooking for about 3-5 minutes until it thickens slightly.

Add the drained mafaldine pasta to the creamy sauce in the skillet, gently tossing it together. Squeeze in half of the reserved lemon juice, then gradually add the reserved pasta water until you achieve your desired sauce consistency.

Season your Mafaldine Pasta Limone With Broccoli with kosher salt and freshly cracked black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and a final squeeze of lemon.