Begin by bringing a large pot filled with salted water to a rolling boil over high heat.

Carefully add the fresh broccoli florets and blanch them for 2-3 minutes. Reserve ½ cup of the broccoli cooking water.

In a large skillet, heat about 2 tablespoons of extra virgin olive oil over medium heat, add minced garlic and optional red pepper flakes.

Add the blanched broccoli to the skillet, along with the reserved cooking water, and season with salt and pepper.

Return the pot of reserved water to a boil and cook your preferred pasta until al dente, then drain.

Transfer the drained pasta directly into the skillet with the broccoli mixture and toss everything together.

Adjust the sauce's consistency by adding more reserved pasta water if needed and season with additional salt and pepper.

Serve the broccoli pasta immediately while it's hot, garnishing with extra grated Parmesan cheese.