Sun-Dried Tomato Pasta with Broccoli

Bahan-bahan (4 porsi)

• ½ pound dried whole wheat bow-tie or spiral-shaped pasta
• 5 tablespoons extra-virgin olive oil, divided, plus more if necessary
• 1 tablespoon pressed or minced fresh garlic (about 5 to 6 garlic cloves)
• Optional, for spice: ¼ teaspoon crushed red pepper flakes
• 1 ½ pounds broccoli (about 4 medium, tightly packed crowns), chopped into small, bite-sized pieces
• Fine salt or kosher salt
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• 2 to 3 ounces goat cheese, crumbled while still cold (around ½ cup)
• ⅓ cup coarsely grated Parmigiano-Reggiano or Parmesan cheese
• ½ small lemon, juiced (1 to 2 tablespoons lemon juice)
• Optional add-ins: 15 pitted Kalamata olives, chopped, 1 can chickpeas, drained and rinsed, and/or a couple handfuls of baby arugula (great with leftovers)