Mince the 3 garlic cloves and cut the broccoli into small 1/2-inch florets, separating the stems and chopping them into small pieces as well. Zest the lemon and set aside, then cut the lemon in half for juicing later. Remove the cottage cheese from the refrigerator and set it on the counter to reach room temperature—this will help it blend into a smoother sauce. Have all ingredients measured and ready before you start cooking.

Bring a large pot of salted water (using 1 tsp salt) to a rolling boil. Add the protein pasta and cook according to package directions. About 2 minutes before the pasta is finished, add the broccoli florets to the boiling water—this ensures they stay slightly tender-crisp and cook evenly with the pasta. Reserve 1 cup of pasta water before draining everything thoroughly.

While the pasta cooks, heat 2.5 tablespoons of olive oil in a large pot over medium heat. Add the minced garlic and chopped broccoli stems, cooking for 4-5 minutes until the stems are tender and the garlic becomes fragrant and begins to soften. I like to cook the stems this way because they need more time than the florets and develop a slightly caramelized edge that adds depth to the final dish.

While the garlic and stems cook, blend together the room-temperature cottage cheese, freshly grated Parmesan, lemon zest, 2 tablespoons of fresh lemon juice, 0.75 teaspoon salt, freshly ground black pepper to taste, and 1/4 teaspoon red pepper flakes. Gradually add the reserved pasta water (about 1/2 to 3/4 cup) while blending until you reach a smooth, pourable sauce consistency. I recommend starting with less pasta water and adding more as needed—the sauce should coat the pasta without being runny.

Add the drained pasta and broccoli florets from Step 2 to the pot with the sautéed garlic and broccoli stems. Pour the creamy sauce over everything and toss gently but thoroughly to coat all the pasta and vegetables. Warm through over medium-low heat for 1-2 minutes, stirring occasionally, until the sauce clings to the pasta and everything is heated through. Taste and adjust seasonings with additional salt and pepper as needed.

Transfer the pasta salad to a serving bowl or divide among plates. The dish can be served warm, at room temperature, or chilled—each temperature brings out different qualities of the dish. Top with additional freshly grated Parmesan if desired before serving.