Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. During the last 2 minutes, add the broccoli florets to the boiling water to soften slightly. Drain both pasta and broccoli, reserving about ½ cup of the cooking water.
While the pasta cooks, heat the olive oil in a deep skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden, filling the kitchen with a warm aroma.
Add the drained pasta and broccoli to the skillet with garlic. Stir gently to coat everything evenly in the fragrant oil.
Pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer, allowing it to thicken slightly and become velvety, about 2-3 minutes.
Stir in the grated Parmesan cheese and cook until melted and smooth, about 1 minute. Squeeze in the lemon juice, stirring quickly to brighten the sauce and infuse it with fresh citrus aroma.
If the sauce seems too thick, add a splash of the reserved pasta water and stir until creamy and coats the pasta and broccoli evenly.
Remove the skillet from heat and let the dish rest for a minute so flavors can meld. Taste and adjust seasoning if needed, adding more lemon juice or Parmesan for extra brightness or saltiness.
Serve immediately on warm plates, garnished with additional Parmesan or red pepper flakes if desired. Enjoy the velvety sauce, vibrant broccoli, and zesty lemon kick in every bite.
