Bring a large pot of salted water to a rolling boil.

Add the broccoli florets and cook for 2-3 minutes until bright green and crisp-tender.

Heat about 2 tablespoons of olive oil over medium heat in a skillet. Add minced garlic and red pepper flakes, sautéing until fragrant.

Stir in the blanched broccoli and reserved cooking water. Season with salt and pepper, and cook for about 10 minutes.

In the same boiling water, add your pasta and cook until al dente. Drain and set aside.

Combine the drained pasta with the broccoli mixture. Add Parmesan cheese, stirring to coat.

Adjust the consistency with reserved pasta water if needed, and taste to adjust seasoning before serving.