Spaghetti With Broccoli And Lemon

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12 ounces spaghetti (3/4 box)

3 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

1 1-pound package frozen broccoli florets, thawed

1/2 teaspoon crushed red pepper flakes

Kosher salt

1 lemon, zest finely grated and juice squeezed

1 cup grated Parmesan (4 ounces)

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