Bring a large pot of salted water to a rolling boil. Add broccoli florets and cook for 2-3 minutes until bright green. Drain, reserving ½ cup of cooking water.

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 30 seconds.

Add cooked broccoli and reserved water to the skillet. Season with salt and pepper, and cook for about 10 minutes, stirring occasionally.

Bring reserved broccoli water to a boil in the same pot. Add pasta and cook according to package instructions until al dente, about 8-12 minutes.

Add drained pasta to the skillet with the broccoli mixture. Stir in Parmesan cheese and mix until melted. Adjust consistency with reserved pasta water if needed.

Serve warm, garnished with extra Parmesan cheese if desired.