Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper. Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the sheet.
Roast the broccoli for 20-25 minutes, shaking the pan halfway through. Look for edges that are deeply blackened and crispy, with a smoky aroma filling your kitchen.
While the broccoli roasts, bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1 minute less than package instructions. Drain, reserving about 1 cup of pasta water.
In a wide skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced garlic and sauté until fragrant and golden, about 30 seconds. Be careful not to burn it.
Add the roasted broccoli to the skillet. Cook for 2 minutes, stirring to coat it with the fragrant garlic and oil.
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes until it thickens slightly and turns a silky, pale color.
Add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time until the sauce is silky and coats the pasta evenly.
Stir in the grated Parmesan, lemon zest, and a squeeze of lemon juice. Season with salt and pepper to taste, and cook for another minute to meld the flavors.
Remove from heat, drizzle with a little olive oil, and serve immediately. Enjoy your smoky, creamy broccoli pasta with a glass of white wine for the perfect meal.
