1. Divide the broccoli head into small bite-size florets, rinse with water and let drain. Zest and juice the lemon, mix with the ricotta cheese, and set aside. Grate the parmesan cheese and set aside as well.

2. Bring a large pot with salted water to a boil. Add the pasta and cook about 2 minutes shorter than the package recommends for al dente noodles. When the time is up, add the broccoli florets and cook together with the pasta for two minutes. When everything is ready, take about 1 cup of the pasta water out of the pot and set it aside – be careful not to burn yourself. Drain the pasta and broccoli and return to the pot. Add the olive oil and mix to combine. Add the ricotta cheese mixture and a couple of tablespoons of the pasta water to the pot and stir to combine. Continue stirring and adding more pasta water to create a creamy sauce that sticks to the pasta – you might not need all of the water. Add the grated cheese, mix, and season with salt, pepper, and chili flakes. Serve with some more grated parmesan.