Preheat the oven to 200°C (390°F). Wrap 4-5 garlic cloves in foil and roast on a baking sheet for about 20 minutes until soft and fragrant, filling your kitchen with a sweet, smoky aroma.
While the garlic roasts, bring a large pot of salted water to a boil. Drop in the pasta and cook until al dente, about 10 minutes, until it has a slight bite and is tender but still firm.
In the meantime, cut a small head of broccoli into bite-sized florets. Steam over boiling water or microwave in a covered dish with a splash of water for about 3-4 minutes until bright green and just tender. Drain and set aside.
Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl. Mash or finely chop the garlic to release its smoky, sweet aroma.
Drain the pasta, reserving about half a cup of the starchy cooking water. Drain the broccoli and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the mashed roasted garlic and cook gently for about 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. Let it thicken slightly for about 2 minutes, creating a silky, fragrant sauce.
Add the cooked pasta to the skillet, tossing gently to coat with the creamy garlic sauce. If the sauce seems too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
Stir in the steamed broccoli, gently folding it into the pasta and sauce. Heat everything together for about 1 minute, allowing the flavors to meld.
Remove the skillet from heat and stir in the grated Parmesan cheese and lemon zest. Season with salt and pepper to taste, adjusting for balance and brightness.
Serve the pasta immediately, garnished with extra cheese or lemon zest if desired. Enjoy the creamy, smoky, and vibrant flavors in every bite.
