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Ingredients
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Pasta & cooking liquids
Vegetables
Sauce & aromatics
Finishing & seasoning
Method
Pasta & broccoli preparation
Boil water and cook pasta
Bring 6 cups of water to a rapid boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz pasta and cook 2 minutes less than package instructions (pasta should be just shy of al dente).
Par-cook broccoli
Five minutes before the pasta is done, add 4 cups broccoli florets to the boiling pasta water to blanch them. Continue cooking both together until the pasta reaches very nearly al dente and broccoli is tender-crisp, about 3–5 minutes depending on size.
Using a slotted spoon or a pasta scoop, transfer about 3 tablespoons of the starchy cooking water into a small bowl and set aside. Drain the pasta and broccoli in a colander and set aside while you finish the sauce. Do not rinse.
Mushrooms & aromatics
While pasta cooks, heat a large skillet over medium-high heat. Add 3 tablespoons extra-virgin olive oil. When oil shimmers, add the sliced mushrooms (8 oz) in a single layer and let them cook undisturbed 3–4 minutes so they brown. Stir and cook another 2 minutes until mushrooms are nicely browned and any released liquid has mostly evaporated.
Push mushrooms to the side, reduce heat to medium, add the minced garlic (4 cloves) and 1 teaspoon red pepper flakes. Sauté 30–60 seconds until fragrant but not browned.
Combine & finish
Add the drained pasta and broccoli to the skillet with mushrooms. Pour in the reserved 3 tablespoons of pasta cooking water and 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. Toss vigorously with tongs (or gently stir) over medium heat for 1–2 minutes to marry flavors and let the pasta finish cooking to perfect al dente using the sauce and water to create a glossy coating.
Remove skillet from heat. Stir in 1 cup grated Parmesan (or Pecorino) a little at a time so it melts into a creamy coating. If the pasta seems dry, add up to 1–4 more tablespoons of the reserved pasta water (add gradually) until desired consistency is reached.
Season to taste with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add more lemon juice for brightness or more cheese for richness.
Sprinkle 2 tablespoons chopped fresh parsley (optional) over the pasta and give one final toss. Serve immediately, offering extra grated cheese and red pepper flakes at the table.