Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat, which should take about 8–10 minutes.

Once the water is boiling, carefully add the fresh broccoli florets. Blanch them for 2–3 minutes until they turn bright green and tender-crisp.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 2 minced garlic cloves and a pinch of red pepper flakes. Sauté for about 30 seconds.

Add the blanched broccoli back into the skillet with the garlic, along with the reserved pasta water. Stir everything together and let it cook for another 8–10 minutes.

In the same pot you used for the broccoli, add the pasta of your choice. Cook according to the package instructions until al dente, about 8–10 minutes.

Transfer the drained pasta into the skillet with the broccoli mixture. Toss everything together, adding in ½ cup of freshly grated Parmesan cheese.

Serve it immediately while hot, garnished with additional Parmesan cheese and freshly ground black pepper to taste.