Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, chop the broccoli into small, even florets and mince the garlic finely.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté gently, stirring constantly, until fragrant and lightly golden—about 30 seconds to 1 minute. Be careful not to let it burn.
Add the broccoli florets to the skillet with the garlic oil. Sauté for about 3-4 minutes until the broccoli turns bright green and just begins to soften with a slight crunch.
Add the drained pasta directly into the skillet with the broccoli. Toss everything together over low heat for 1-2 minutes to allow the flavors to meld and coat the pasta evenly.
If the mixture seems dry, add a splash of the reserved pasta water, a tablespoon at a time, to create a glossy, silky sauce.
Season with salt to taste and squeeze over fresh lemon juice if using, then toss again to distribute evenly.
Remove from heat, sprinkle with flaky sea salt, and serve immediately. The dish should be fragrant, with vibrant green broccoli and glossy pasta coated in garlic and olive oil.
