Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the dry rigatoni and cook for about 3-4 minutes, stirring occasionally.

Carefully add the broccoli florets to the pot, allowing them to cook with the pasta for an additional 2-3 minutes.

Before draining the pot, use a measuring cup to reserve about 1 cup of the starchy pasta cooking water.

Return the drained pasta and broccoli to the same pot, but make sure to turn off the heat.

In the pot, stir in the whole-milk ricotta, grated Parmesan cheese, lemon zest, lemon juice, and chili flakes. Gradually add in about ½ cup of the reserved pasta water.

If you are opting to add chicken or shrimp, incorporate them into the pasta mixture at this point.

Finally, divide the Lemon Ricotta Pasta with Broccoli into bowls, and garnish with extra grated Parmesan and a sprinkle of cracked black pepper.