In a large pot, bring salted water to a rolling boil. Carefully add the broccoli florets and cook for about 5 minutes, or until tender and bright green. Use a slotted spoon to transfer the cooked broccoli to a bowl, allowing the water to drain off while you prepare the pasta.

In the same boiling water, add your choice of pasta and cook according to the package instructions until al dente, typically around 8–10 minutes. Before draining, reserve ½ cup of the pasta cooking water to use later for the sauce. Drain the pasta well and set aside.

In a large skillet, heat a couple of tablespoons of olive oil over low heat. Add the breadcrumbs, sprinkling a pinch of salt on top. Stir occasionally for about 5 minutes, or until the breadcrumbs are golden and crispy. Once toasted, transfer them to a bowl and set aside to keep their crunch.

In the same skillet, pour in a bit more olive oil over medium heat. Add minced garlic and a pinch of chili flakes, sautéing gently for about 1 minute until the garlic is fragrant but not browned.

Next, add the cooked broccoli and reserved pasta water to the skillet. Stir gently, cooking for an additional 3–4 minutes.

Once the broccoli sauce is ready, add the drained pasta to the skillet. Toss everything together until the pasta is evenly coated in the flavorful sauce.

To serve, plate the pasta generously and sprinkle the toasted breadcrumbs on top. Drizzle with a little olive oil and squeeze fresh lemon juice over each serving.