Bring a large pot of salted water to a rolling boil, then carefully add the broccoli florets. Blanch the broccoli for 2-3 minutes until it turns bright green and offers a slight crispness. Use a slotted spoon to transfer the broccoli to a bowl, ensuring you reserve about 1 cup of the cooking water for later.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add minced garlic and red pepper flakes, stirring constantly for about 30 seconds until the garlic is fragrant but not browned.

Add the reserved broccoli and about ¼ cup of the reserved cooking water to the skillet, seasoning with salt and pepper to taste. Stir well to coat the broccoli.

Return to the pot with the reserved broccoli cooking water and bring it back to a boil. Add your choice of pasta and cook until al dente. Drain the pasta.

Add the cooked pasta to the skillet with the broccoli mixture. Sprinkle in grated Parmesan cheese, stirring everything together.

Taste the dish and adjust seasoning if necessary, adding more salt, pepper, or a splash of reserved pasta water if needed.