Italian Cavatelli and Broccoli (with Lemon Breadcrumbs)

Make the lemon breadcrumbs
0 Place a small skillet over medium-high heat. Pour [wprm-ingredient text="1 tablespoon extra virgin olive oil" uid="0"] into the pan. Stir in [wprm-ingredient text="½ cup panko crumbs" uid="2"]. Cook 2-3 minutes, until the crumbs are golden brown. Stir them frequently to be sure they toast evenly. Remove the pan from the heat and stir in [wprm-ingredient text="1 tablespoon grated fresh lemon zest" uid="3"]. Scrape the crumbs into a small bowl and set aside. Note: The crumbs can be made up to 5 days ahead. Store them covered at room temperature.
Cook the pasta and broccoli
3 Bring a large (4-5 quart) pot of water to a boil. Add 3 tablespoons kosher salt — the salt help set the bright green color of the broccoli, and also seasons the pasta water used in the sauce.
4 Trim off about 2 inches from the bottom stalks from [wprm-ingredient text="1 bunch broccoli" uid="5"]. Slice the florets into bite-size pieces and the stem section into ½-inch thick half moons. I usually use a vegetable peeler to remove any tough or fibrous sections from the stems.
5 Drop the broccoli pieces into the boiling water. Cook for 3 minutes (set a timer!), then transfer the broccoli from the water to a colander set over a bowl, using a slotted spoon or a spider scoop like this one. 
6 Add [wprm-ingredient text="10 ounces cavatelli pasta" uid="8"] to the boiling water. Check the package directions, and cook the pasta 2 minutes less than the directed time (the pasta will finish cooking in the sauce). Before draining, scoop out about 1 cup of the pasta water.
7 While the pasta is cooking, place a 12-inch skillet over medium-high heat. Add [wprm-ingredient text="¼ cup extra virgin olive oil" uid="6"], [wprm-ingredient text="1 teaspoon grated or finely sliced garlic" uid="9"], and [wprm-ingredient text="½ teaspoon crushed red pepper" uid="10"]. Cook until the garlic begins to sizzle and smell fragrant, about 1 minute.
8 Add the blanched broccoli and drained cavatelli to the skillet, stirring to coat with the oil. Pour in ½ cup of the reserved pasta water and simmer 1-2 minutes. Stir in [wprm-ingredient text="¼ cup freshly grated Parmesan cheese" uid="11"]. Taste the pasta and add a pinch or two of salt, if needed.
9 Squeeze the juice from [wprm-ingredient text="½ fresh lemon" uid="12"] over the pasta. Serve hot, with as much additional cheese you like over each serving.