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1
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
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2
Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.
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3
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
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4
Meanwhile, cut the broccoli in florets and discard the stem.
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5
Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm.
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6
Drain the broccoli and run under cold water to stop the cooking.
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7
Set aside.
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8
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally.
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9
Drain the pasta in a colander and place it back into the pot.
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10
Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
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11
Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.
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12
Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta.
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13
Toss well, season to taste, and serve hot.
