Pasta con Broccoli works when the vegetable does more than sit beside the pasta. Part of the broccoli stays in pieces, part of it softens into the sauce, and toasted breadcrumbs bring the dry crunch that makes the bowl feel Sicilian.
We use Gusta penne because a short ridged shape handles both the broccoli and the crumbs. Keep the garlic gentle and let the pasta water do the binding.
Set servings and units first. You can change them anytime.
Bring a large pot of salted water to a boil. Add the broccoli and cook 3 minutes, then lift it out with a slotted spoon and keep the water boiling.
Warm 2 tablespoons olive oil in a large skillet. Add the breadcrumbs and cook 3 to 4 minutes until golden. Transfer to a bowl.
Add the remaining olive oil, garlic, and red pepper flakes to the skillet. Cook 1 minute, then add the broccoli and mash about one-third of it with a spoon.
Cook the penne 11 minutes in the broccoli water. Reserve 1 cup pasta water, then drain.
Add the penne and 1/2 cup pasta water to the broccoli. Toss 1 minute until the sauce clings to the pasta.
Finish with lemon zest, black pepper, and toasted breadcrumbs.
You made Pasta con Broccoli. Time to eat.
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Use the broccoli water for the pasta. It gives the final toss more body and keeps the broccoli flavor in the dish.
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