Bring a big pot of water to a boil. Salt it generously—like the sea. This is your main chance to season the pasta and the broccoli.

Prep the broccoli. Cut it into small, bite-size florets. Peel and slice the stems into thin coins so nothing goes to waste. Smaller pieces cook quickly and tuck into the pasta nicely.

Start the pasta. Add pasta to the boiling water and cook according to package directions. Aim for just shy of al dente, because it will finish in the pan.

Cook the broccoli with the pasta. About 3–4 minutes before the pasta is done, add the broccoli to the pot. This blanches the broccoli and keeps it bright and tender-crisp.

Reserve pasta water. Before draining, scoop out about 1–1.5 cups of the starchy water. This is your liquid gold for the sauce.

Make the garlic base. In a large skillet over medium heat, warm 3–4 tablespoons of olive oil. Add the garlic and a pinch of red pepper flakes if using. Cook gently for 60–90 seconds until fragrant. Don’t let the garlic brown.

Add lemon. Stir in the lemon zest and the juice of 1 lemon. Let it sizzle for 15–20 seconds. If it looks dry, add a splash of pasta water to loosen it.

Toss everything together. Add the drained pasta and broccoli to the skillet. Toss with tongs while drizzling in pasta water a little at a time. The starch will help the oil and lemon cling to the noodles. Add a knob of butter if you want a silkier finish.

Season and finish. Taste and adjust with salt, black pepper, and more lemon juice if needed. Sprinkle in Parmesan or Pecorino to your liking, tossing until glossy. Add chopped parsley for a fresh kick.

Serve immediately. Top with extra cheese, a squeeze of lemon, and a drizzle of olive oil. If you like texture, finish with toasted breadcrumbs.