Boil pasta al dente in heavily salted water according to directions. Drain and reserve at least two cups of pasta water.

Meanwhile, add 2 tablespoon salted butter, 2 tablespoon olive oil, and red pepper flakes to a large nonstick skillet over medium-high heat. Cook for 2-3 minutes until the butter has dissolved and the red pepper flakes are beginning to sizzle.

Immediately add finely chopped broccoli, garlic, and a pinch of salt, then stir until everything's mixed together.

Add white wine to the broccoli mixture and let it cook down and reduce for another 3 minutes.

Add the strained, al dente pasta to the broccoli skillet and add the remaining 2 tablespoon of butter, lemon zest, lemon juice, and 1 cup parmesan cheese. Stir and add reserved pasta water, little by little, keeping stirring until each noodle has a glossy finish and is coated with the broccoli mixture.

To plate, add pasta, then top with more parmesan cheese and another pinch of red pepper flakes. Serve with remaining parmesan cheese.