Boil the Pasta: Start by bringing a pot of salted water to a boil. Add the mafaldine pasta and cook until al dente, about 8-10 minutes. Be sure to save some pasta water to the side after straining.

Melt the Butter: In a heavy-bottomed saucepan over medium heat, add the salty butter. Allow it to melt completely.

Sauté the Broccoli: Incorporate the finely chopped broccoli into the melted butter. Add a sprinkle of flaky salt and cook for about 1 minute until bright green and tender.

Add the Garlic: Stir in the diced garlic, cooking for another minute until fragrant.

Prepare the Sauce: Slowly pour in the heavy cream, followed by lemon zest and parmesan cheese. Stir together and reduce heat to low.

Combine the Ingredients: Add the al dente pasta along with the lemon juice, and stir well. Cook for one additional minute.

Adjust the Texture: If the sauce seems dry, gradually stir in reserved pasta water until achieving a silky consistency.