Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rolling boil over high heat.

Carefully add fresh broccoli florets to the boiling water and let them cook for 2-3 minutes, then transfer to a bowl and reserve ½ cup of the cooking water.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant.

Stir the blanched broccoli into the skillet and pour in the reserved pasta water. Season with salt and pepper and cook for about 10 minutes.

Meanwhile, cook your choice of pasta until al dente, typically around 8-10 minutes. Drain, saving splash of pasta water.

Combine the drained pasta into the skillet with the broccoli mixture, tossing and adding Parmesan cheese gradually.

Serve immediately in bowls, topped with additional Parmesan if desired.