Spicy Lemon Basil Pasta (with Mafaldine Ribbons)
If you’ve never tried mafaldine pasta before, this is the recipe that will convert you. Sometimes called “ribbon pasta” or “reginette,” mafaldine looks like wide fettuccine with frilly ruffled edges that are perfect for holding onto sauces. Here, the noodles are tossed with fresh spinach, broccoli, basil, lemon juice, and chili crunch for a pasta that feels both light and refreshing like summer and comforting like fall.
This Spicy Lemon Basil Pasta is easy enough for a weeknight dinner but unique enough to impress at a dinner party. Think of it as the seasonal switch pasta — a dish that bridges sunny patio dinners and cozy nights in.
Why You’ll Love This Spicy Lemon Basil Pasta
- 🌿 Seasonal flavors: Bright lemon and basil pair with earthy broccoli and spinach.
- 🍝 Unique pasta shape: Mafaldine (aka ribbon pasta) looks beautiful and clings to sauce.
- ⏱ Quick and easy: Ready in under 30 minutes with simple pantry ingredients.
- 🌶 Customizable spice level: Chili crunch adds flavor and heat — adjust to your taste.
- 🥗 Nutritious: Loaded with fresh greens and antioxidants.
Ingredients You’ll Need
- Mafaldine pasta (12 oz): The star of the show — look for it in Italian specialty sections or online. But can use any pasta you prefer.
- Broccoli (2 cups, florets): Adds texture and crunch.
- Fresh spinach (2 cups): Wilts down to bring extra color and nutrients.
- Fresh basil (1 cup, loosely packed): Brings a sweet, fragrant finish.
- Chili crunch (3 tbsp, or to taste): For heat and a crispy bite.
- Olive oil (3 tbsp): Creates the base for the sauce.
- Lemon (1 whole, zest + juice): Adds brightness and acidity.
- Parmesan cheese (½ cup, grated): For a salty, savory balance.
- Salt and black pepper: To taste.
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the mafaldine until al dente, following package instructions. Reserve 1 cup of pasta water before draining.
2. Blanch the broccoli
In the last 2–3 minutes of pasta cooking, add broccoli florets to the same pot. Drain together.
3. Build the chili crunch sauce
In a large skillet, heat olive oil over medium. Add chili crunch and let it sizzle for 1 minute until fragrant. Stir in spinach and cook until wilted.
4. Toss everything together
Add the drained pasta and broccoli to the skillet. Toss with lemon zest, lemon juice, and a splash of reserved pasta water until glossy.
5. Finish and serve
Stir in fresh basil and Parmesan. Adjust seasoning with salt and black pepper. Serve hot with an extra spoonful of chili crunch on top.
Variations & Tips:
- Protein boost: Add grilled chicken, shrimp, or crispy chickpeas for extra protein.
- Creamy option: Stir in a splash of heavy cream or a dollop of ricotta.
- Make it vegan: Swap Parmesan for nutritional yeast or a vegan cheese alternative.
- No mafaldine? Try fettuccine, tagliatelle, or even linguine.
FAQs
Mafaldine (also called reginette) is a long, ribbon-shaped pasta with ruffled edges. It’s excellent for holding onto sauces and adds a restaurant-style look to homemade dishes.
Yes! Cook the pasta and prep the veggies ahead. Toss everything together just before serving for best texture.
Chili oil, red pepper flakes in olive oil, or even sriracha can work in a pinch.
What to Serve With Spicy Lemon Basil Pasta
- A simple arugula salad with balsamic vinaigrette
- Garlic bread or focaccia for dipping
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
Spicy Lemon Basil Pasta (with Mafaldine Ribbons)
Ingredients
- 12 oz mafaldine pasta or substitute fettuccine
- 2 cups broccoli florets
- 2 cups fresh spinach
- 1 cup fresh basil leaves
- 3 tbsp chili crunch or chili crisp
- 3 tbsp olive oil
- Zest and juice of 1 lemon
- ½ cup Parmesan cheese grated
- Salt & black pepper to taste
Instructions
- Cook pasta until al dente, adding broccoli in the last 2–3 minutes. Reserve 1 cup pasta water and drain.
- In a skillet, heat olive oil with chili crunch. Add spinach, cooking until wilted.
- Add pasta and broccoli. Toss with lemon zest, lemon juice, and pasta water.
- Stir in basil and Parmesan. and more chili crunch if you want! Season with salt and pepper. Serve hot.
