Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a cup of pasta water.
While the pasta cooks, prepare the broccoli by cutting into small, bite-sized florets. In the same boiling water, blanch the broccoli for 2-3 minutes until vibrant green and slightly tender. Drain and set aside.
Heat 3 tablespoons of olive oil in a skillet over medium heat until shimmering and fragrant. Add the sliced garlic and cook for 1-2 minutes, stirring constantly, until golden and aromatic—listen for a gentle sizzle and watch for a light brown color.
Add the drained broccoli to the skillet with the garlic and toss gently for about 1 minute, allowing it to soak up the garlic-infused oil. If the mixture seems dry, splash in a little of the reserved pasta water to loosen.
Transfer the cooked pasta into the skillet with the broccoli. Toss everything together over medium heat for 1-2 minutes, coating the pasta evenly with the garlic and oil. Add more pasta water if needed to create a silky coating.
Remove the skillet from heat. Squeeze fresh lemon juice over the pasta and sprinkle lemon zest for brightness. Season generously with salt and freshly cracked black pepper, tasting and adjusting as needed. If you like a touch of heat, sprinkle red pepper flakes now.
Give everything a final toss to combine the flavors and coat the pasta with a glossy, flavorful sauce. The dish should look bright, shiny, and inviting.
Serve immediately, garnished with extra herbs or cheese if desired, and enjoy the fragrant, satisfying flavors of this simple yet layered broccoli pasta.
