Boil a large pot of salted water, add the broccoli and blanch for 2-3 minutes until bright green, then reserve ½ cup water and drain the broccoli.

In a skillet, heat olive oil over medium heat, add garlic and red pepper flakes, and sauté for 30 seconds until fragrant.

Stir in the blanched broccoli, reserved cooking water, and season with salt and pepper. Cook for about 10 minutes, mashing the broccoli slightly.

Cook pasta in the same pot until al dente, about 8-10 minutes; drain and reserve ½ cup pasta water.

Add the drained pasta to the skillet with the broccoli mixture, toss gently, mix in Parmesan cheese, and incorporate reserved pasta water until desired consistency is reached.

Taste and adjust seasoning if needed, then serve immediately, garnishing with additional Parmesan if desired.