Cooking Steps

• Melt the butter in a Dutch oven or similar large, sturdy pot over medium heat. Once the butter is melted, add the onion, salt, and black pepper. Saute until the onion begins to soften, about 4 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown).
• Add the garlic, Italian seasoning, and red pepper flakes. Stir and cook just until fragrant, about 30 seconds.
• Slowly stir in the broth and milk. Bring to a boil, then add the pasta. Let boil for 5 minutes, stirring periodically to keep the pasta from sticking to the pot, then stir in the broccoli florets.
• Continue boiling until the pasta is al dente, about 5 to 7 minutes more. Stir often to make sure the pasta cooks evenly. If at any point the pasta looks too dry, splash in additional broth as needed. The pasta will look a little liquidy at first but will thicken up as it sits.
• Stir in the lemon juice, Parmesan, and parsley. Taste and adjust seasoning as you like. Let rest 5 minutes, then stir once more. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.