Bring a large pot of salted water to a rolling boil. Add a generous pinch of salt—tastes like the sea—and cook the pasta until just al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.
While the pasta cooks, cut the broccoli into small florets. Drop them into the boiling water for 2-3 minutes until they turn a vibrant green and are slightly crisp. Use tongs or a slotted spoon to transfer the broccoli to a bowl of ice water to stop the cooking and preserve their color and crunch.
In the same pot of water, cook the pasta until al dente. Drain and set aside.
Heat the olive oil in a wide skillet over medium-low heat until it begins to shimmer and gently bubble. Add the thinly sliced garlic, cooking slowly until it turns golden and fragrant—about 2-3 minutes—being careful not to burn it.
Add the blanched broccoli to the skillet with garlic. Sauté for about 2 minutes, just to warm through and slightly caramelize the edges. The broccoli should remain bright green and crisp.
Pour the cooked pasta into the skillet with the broccoli and garlic. Toss everything together to coat the pasta evenly in the fragrant oil and to distribute the broccoli. If the mixture feels dry, add a splash of the reserved pasta water and stir gently.
Season generously with salt and freshly cracked black pepper. Squeeze half a lemon over the pasta for a bright, fresh finish if desired. Toss again to combine all the flavors.
Serve immediately, drizzled with a little extra olive oil if you like, and enjoy the fragrant, colorful dish that’s both satisfying and grounding.
