Prep your ingredients by chopping the broccoli into bite-sized pieces and mincing the garlic.

In a large pot over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).

Add pasta and enough water (or vegetable broth) to cover by about an inch. Bring to a boil while stirring occasionally.

When the pasta is halfway cooked (about 5 minutes), add broccoli florets and continue cooking until both are tender (about another 5 minutes).

Reduce heat to low, stir in heavy cream, then add Parmesan cheese until melted and well combined.

Season with salt, pepper, and optional red pepper flakes before serving.