Sun-Dried Tomato Pasta with Broccoli

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

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