Start by bringing a large pot of salted water to a boil. Add the mafaldine pasta and cook until al dente, usually about 8-10 minutes. Remember to save some pasta water before straining!

In a heavy-bottomed saucepan, melt 3 tablespoons of salty butter over medium heat. The butter should shimmer but not brown—just enough to coat the pan.

Add the finely chopped broccoli along with a pinch of flaky salt to the melted butter. Sauté for about 1 minute, allowing the broccoli to soften slightly and absorb that buttery flavor.

Stir in the finely diced garlic and continue cooking for another minute. The garlic should become soft and release its fragrant aroma without browning.

Gently pour in the heavy cream, followed by the lemon zest and parmesan cheese. Stir everything together well, then reduce heat to low. Let the sauce simmer gently until the pasta is ready.

Once the pasta is cooked, add it to the sauce, along with the juice from half a lemon. Toss everything to coat the pasta evenly, continuing to cook for just one more minute.

If the sauce looks dry, gradually stir in reserved pasta water, about 2 tablespoons at a time, until you reach your desired silky consistency.