Boil a large, salted pot of water. Cook the pasta al dente according to package instructions. When the pasta is 2-3 minutes away from being done, you will add the broccoli to the water.
Add the butter to a skillet over medium-high heat, and once it's melted, stir in the flour and cook for 1-2 minutes.
To the skillet, add in the garlic, broth, lemon juice, and Italian seasoning. Let it bubble for a minute or so.
Whisk in the cream and let it cook for a few minutes until it's thickened up to your liking, then stir in the parmesan cheese and take the pan off the heat.
Drain the pasta and broccoli and add it to the skillet. If the sauce has thickened up too much, add a small splash of the pasta water prior to draining it. Season the pasta with salt & pepper (I'm generous with both) as needed and serve immediately with extra parmesan grated on top if desired.
My broccoli was fairly soft after boiling it for 3 minutes (I cut it quite small). Do 1-2 minutes if you prefer more tender-crisp. It also depends how small you chop the florets, so it's a good idea to test one piece prior to draining the pot so you can cook it for a little extra if needed.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.