Bring a large pot of salted water to a boil. Add 8 ounces of whole wheat pasta and cook until al dente, about 8-10 minutes.

In the last 3-4 minutes of cooking, add 4 cups of broccoli florets to the pot.

Reserve 1/2 cup of cooking water, then drain pasta and broccoli.

In the same pot, heat 2 tablespoons of olive oil and sauté 3 cloves of minced garlic and 1/4 teaspoon of crushed red pepper flakes for 1-2 minutes.

Return the pasta and broccoli to the pot, mixing gently with the garlic oil. Add reserved pasta water to reach desired consistency.

Stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 2 tablespoons of lemon juice, and 1/4 cup of Parmesan cheese until mixed.

Garnish with 2 tablespoons of parsley and serve warm.