When water boils, add pasta, broccoli and 1 Tbsp olive oil. Cook according to pasta instructions for al dente (don’t overcook!).
Drain pasta and broccoli, reserving 1/2 cup of the pasta water.
In a mini food processor, add parsley and basil, pulse until chopped (not puréed).
In a small bowl, mix 3 Tbsp olive oil, lemon juice, lemon zest and chopped herbs.
Return pot to stove over medium heat and add 1 Tbsp of olive oil. Add garlic and cook until golden.
Reduce heat to low and add pasta and broccoli back to pot. Mix in your oil/lemon/herb mixture.
Mix everything well and smash any large pieces of broccoli to break them up.
Add salt and pepper to taste.
I use Barilla Gluten Free Penne