Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
About 3-4 minutes before the pasta is done, add the broccoli florets to the boiling water with the pasta. Let the broccoli cook with the pasta until tender and bright green. Drain both the pasta and broccoli, reserving about 1/2 cup of pasta cooking water.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cooked pasta and broccoli to the skillet, tossing gently to coat in the garlic oil. If the mixture seems dry, add a splash of the reserved pasta cooking water to create a light sauce.
Finish the Dish:
Stir in the grated Parmesan cheese, salt, and black pepper. Toss everything together until the cheese melts and the pasta is well-coated.
For added brightness, drizzle with fresh lemon juice. Adjust seasoning to taste with more salt and pepper if needed.
Serve:
Serve the broccoli pasta warm, garnished with chopped fresh basil or parsley, and additional Parmesan cheese if desired.
Serving and Storage Tips:
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