Preheat your oven to 425°F. Arrange the broccoli florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with kosher salt and black pepper. Roast for about 20 minutes until the edges are golden and slightly charred.

Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve at least ¾ cup of the pasta water before draining.

In a nonstick skillet over medium-low heat, warm the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute, being cautious not to let it brown.

Lower the heat and fold in the ricotta cheese, stirring patiently until it transforms into a creamy sauce. Season with a generous pinch of salt and black pepper. Incorporate the lemon juice, followed by ½ cup of the reserved pasta water. Mix until the sauce achieves a smooth and velvety consistency, adding more pasta water if necessary to adjust the texture. Taste and adjust seasoning as needed.

Combine the cooked pasta with the ricotta sauce in the skillet, ensuring the noodles are thoroughly coated. Gently toss in the roasted broccoli.

Serve immediately, garnished with crushed red pepper flakes. Sprinkle with Parmesan cheese if desired.