Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup pasta water before draining.
Blanch the broccoli: In the last 3 minutes of cooking pasta, add broccoli florets into the boiling pot. Drain pasta and broccoli together.
Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
Toss together: Add drained pasta and broccoli to the skillet. Stir in reserved pasta water, Parmesan, and lemon juice. Toss until creamy and coated.
Season and serve: Taste and adjust with salt and black pepper. Serve warm with extra Parmesan on top.
Notes
Tips for Success
Don’t skip the pasta water—it helps create a silky sauce without heavy cream.
Use freshly grated Parmesan for better flavor and texture.
Cook pasta al dente since it continues cooking slightly when tossed with the sauce.
Add the broccoli at the right time—too early and it turns mushy, too late and it stays crunchy.
Variations and Substitutions
Protein Boost: Add grilled chicken, shrimp, or sautéed tofu.
Vegan Version: Swap Parmesan for nutritional yeast or a dairy-free cheese alternative.
Low-Carb: Use chickpea pasta or zucchini noodles.
Extra Veggies: Mix in spinach, peas, or mushrooms for more nutrients.
Creamier Option: Stir in a splash of heavy cream or Greek yogurt for a richer texture.