Spicy Sun-Dried Tomato and Broccoli Pasta

Name: Spicy Sun-Dried Tomato and Broccoli Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean, Italian, European
Ingredients: ½ pound dried whole wheat bow-tie or spiral-shaped pasta; 5 tablespoons extra-virgin olive oil, plus more if necessary; 1 tablespoon minced garlic (around 5 garlic cloves); ¼ teaspoon crushed red pepper flakes; 1 ½ pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces; Sea salt or kosher salt; ½ cup oil-packed sun-dried tomatoes, drained and chopped; 2 to 3 ounces goat cheese, crumbled while still cold (around ½ cup); ⅓ cup coarsely grated Parmigiano-Reggiano (or Parmesan); 15 pitted kalamata olives, chopped (optional); ½ small lemon, juiced; optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)