Boil the Pasta:

In a large pot, bring salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.

Cook the Broccoli:

During the last 2-3 minutes of cooking the pasta, add the broccoli florets to the pot. This way, the broccoli will cook just enough to become tender yet retain its bright green color. Drain the pasta and broccoli together in a colander.

Prepare the Sauce:

In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!

Combine:

Return the drained pasta and broccoli to the pot with the garlic oil. Toss well to combine, adding reserved pasta water a little at a time to reach your desired sauce consistency.

Season and Serve:

Add red pepper flakes (if using), salt, and black pepper to taste. Toss in the Parmesan cheese (or nutritional yeast) and lemon zest. Mix until everything is well combined.

Garnish:

Serve warm, garnished with chopped parsley and extra Parmesan on top, if desired.

Variations

Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.

Creamy Version: Stir in some heavy cream or a vegan alternative for a creamy sauce.

Vegetarian/Vegan: Omit the cheese or substitute with nutritional yeast.

Different Veggies: Feel free to mix in other vegetables like bell peppers, cherry tomatoes, or spinach.