Begin by washing the broccoli thoroughly under cold water, then chop it into bite-sized florets. Steam or blanch the broccoli for about 3-4 minutes until bright green and slightly crisp. Set aside.

In a large pot, bring salted water to a rolling boil. Add the whole wheat pasta and cook until al dente, about 8-10 minutes. Reserve a cup of starchy pasta water, then drain the pasta.

Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant. Do not burn.

To the skillet with garlic, add the cooked broccoli and drained pasta. Toss together well. Gradually add reserved pasta water until creamy.

Remove from heat, stir in lemon juice and Parmesan cheese (if using). Season with salt and pepper to taste.

Serve in shallow bowls, garnished with fresh herbs or extra cheese if desired. Enjoy warm.