1. Preheat oven to 400°F (200°C). Wash and dry broccoli, cut into small florets. Toss florets with 1 tablespoon olive oil, pinch salt, and black pepper on a baking sheet. Roast for 10-15 minutes until tender-crisp and slightly charred.

2. Bring a large pot of salted water to a rolling boil. Add chickpea pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup starchy pasta water. Drain pasta well.

3. While pasta cooks and broccoli roasts, heat remaining 3 tablespoons olive oil in a large skillet or pot over medium-low heat. Add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, do not let garlic brown.

4. Add drained pasta directly to skillet with garlic-oil mixture. Toss to coat thoroughly.

5. Add roasted broccoli to pasta. Pour in about 1/4 cup reserved pasta water. Stir gently together.

6. Add lemon zest and juice of half a lemon. Season generously with salt and black pepper to taste. If too dry, add more pasta water a tablespoon at a time.

7. Serve in bowls, drizzle with extra olive oil, and sprinkle with Parmesan or nutritional yeast if desired. Serve immediately.