Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt.

Add the pasta to the boiling water and cook according to package directions until al dente.

During the last 3-4 minutes of the pasta's cooking time, add the broccoli florets directly to the pot to blanch them alongside the pasta.

Before draining, carefully reserve about 1 cup of the starchy pasta water. This will be crucial for the sauce.

Drain the pasta and broccoli together in a colander and set aside.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the panko breadcrumbs and toast, stirring frequently, until they are golden brown and crispy, about 3-5 minutes.

Remove from heat, transfer the toasted breadcrumbs to a small bowl, and stir in the chopped fresh parsley. Set aside for topping.

Wipe out the same skillet and place it back over medium heat. Add the 1/4 cup of extra virgin olive oil.

Add the sliced garlic and red pepper flakes. Cook, stirring constantly, for about 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Be very careful not to let it burn.

Add the drained pasta and broccoli to the skillet with the garlic oil. Toss everything together to coat well.

Remove the skillet from the heat to prevent the cheese from clumping. Add the lemon zest, lemon juice, and 1/2 cup of grated Parmesan cheese.

Pour in 1/2 cup of the reserved pasta water. Toss vigorously and continuously until a light, creamy sauce forms that coats the pasta and broccoli. If the sauce seems too thick, add more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

Season to taste with salt and freshly ground black pepper.

Divide the broccoli pasta among four warm bowls. Top generously with the toasted parsley breadcrumbs and an extra sprinkle of Parmesan cheese. Serve immediately.