Ingredient:

• ½ pound dried whole wheat bow-tie or spiral-shaped pasta
• 5 tablespoons extra-virgin olive oil, plus more if necessary
• 1 tablespoon minced garlic (around 5 garlic cloves)
• ¼ teaspoon crushed red pepper flakes
• 1 ½ pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
• Sea 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)
• 15 pitted kalamata olives, chopped (optional)
• ½ small lemon, juiced
• optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)