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1
Bring a large pot of salted water to a boil.
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2
Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil.
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3
Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn.
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4
Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.
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5
Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce.
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6
Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat.
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7
Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat.
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8
Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes.
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9
Cook until the garlic is fragrant, about 1 minute, then pour in the stock.
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10
Simmer until the broccoli is tender, 5 to 6 minutes.
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11
When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water.
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12
Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
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13
If the sauce seems dry, add up to 1/2 cup pasta water.
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14
Off the heat, stir in the cheese.
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15
Serve in warmed bowls and sprinkle with the breadcrumb mixture.
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16
Photograph by Kana Okada
