Start by bringing a large pot of salted water to a rolling boil over high heat. Carefully add in your fresh broccoli florets and blanch for 2–3 minutes, or until they turn bright green and are just tender. Once done, immediately drain the broccoli and reserve about ½ cup of the cooking water for later.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 2–3 minced garlic cloves along with a pinch of red pepper flakes. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.

Gently add the blanched broccoli and the reserved cooking water to the skillet with the sautéed garlic. Season generously with salt and pepper, then lower the heat and let it simmer for around 10 minutes.

While the broccoli mixture simmers, bring another pot of salted water to a boil. Add your favorite pasta and cook according to the package instructions until al dente, usually about 8–10 minutes. Drain the pasta thoroughly and set aside.

Add the cooked pasta to the skillet with the broccoli mixture. Stir everything together gently to ensure the pasta is well coated in the sauce. Gradually incorporate freshly grated Parmesan cheese.

Taste your light and healthy broccoli pasta dish and adjust the seasoning with more salt, pepper, or Parmesan as desired. Serve immediately, garnished with additional cheese or a sprinkle of freshly cracked black pepper.