Boil pasta in heavily salted water according to directions. Drain and reserve at least two cups of pasta water

Meanwhile, add 2 tablespoon salted butter, 2 tablespoon olive oil and red pepper flakes to a large pan over medium-high heat. Cook for 2-3 minutes until the butter has dissolved and the red pepper flakes are beginning to sizzle. Immediately add broccoli, garlic and a pinch of salt then stir until everything’s mixed together. Add white wine and let it cook for another 3 minutes.

Add al dente pasta to the broccoli pot and add the remaining 2 tablespoon of butter, the lemon zest, lemon juice, and 1 cup parmesan cheese and stir. Add pasta water, little by little, and keep stirring until each noodle has a glossy finish and is coated with the broccoli mixture.

To plate, add pasta then top with more parmesan cheese and another pinch of red pepper flakes.