Boil a large pot of salted water over high heat for 5–7 minutes.

Blanch broccoli florets in boiling water for 2–3 minutes until bright green.

Transfer blanched broccoli to a bowl of ice water to stop cooking.

In a skillet, heat olive oil, add minced garlic and red pepper flakes; sauté for 30 seconds.

Add reserved broccoli and ½ cup pasta cooking water, season with salt and pepper, and cook for 10 minutes.

Cook the chosen pasta according to package instructions until al dente, around 8–12 minutes.

Combine the cooked pasta with the broccoli mixture and stir in Parmesan cheese.

Taste for seasoning and serve topped with additional grated Parmesan if desired.