Bring a pot of salted boiling water to a rolling boil. Add 8 oz of fettuccine or penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining!

In a large skillet over medium heat, drizzle 2 tbsp of olive oil. Add 3 minced cloves of garlic and sauté for about 1 minute until fragrant.

Toss in 2 cups of fresh broccoli florets and cook for 4-5 minutes until tender and vibrant.

Pour in 1 cup of heavy cream, zest and juice of 1 lemon, and 1/2 cup of grated Parmesan cheese. Stir until combined.

Gently add the drained pasta and mix in the reserved pasta water to reach desired creaminess.

Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan or lemon zest.