Bring a large pot of salted water to a rolling boil, tasting like the sea. Add the spaghetti and cook until just al dente, about 8-10 minutes, stirring occasionally. Reserve a cup of pasta water before draining.
While the pasta cooks, prepare your broccoli by cutting it into small florets. Rinse and set aside.
Heat the olive oil in a wide skillet over medium heat. Once shimmering, add the sliced garlic and sauté for about 30-45 seconds until fragrant and edges start to turn golden—keep a close eye to prevent burning.
Add the broccoli florets to the skillet. Cook for 3-4 minutes, stirring occasionally, until they are bright green and slightly charred at the edges. If they turn dull or soggy, lower the heat or remove from the pan.
Drain the pasta and add it directly to the skillet with the broccoli and garlic. Toss everything together for about a minute, allowing the pasta to soak up the flavors and infused oil.
If the mixture seems dry, splash in some reserved pasta water, a tablespoon at a time, stirring until the sauce becomes silky and coats all the ingredients evenly.
Squeeze fresh lemon juice over the pasta, add red pepper flakes if using, and season with salt and freshly cracked black pepper. Toss again to combine.
Cook for another minute off the heat, then taste and adjust seasoning if needed. The garlic should be crispy and golden, broccoli bright and slightly charred, and pasta coated in a glossy, flavorful sauce.
Serve immediately, garnished with an extra drizzle of olive oil or lemon zest if desired. Enjoy the crispy garlic edges, smoky broccoli, and perfectly al dente pasta in every bite.
