1/2 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)
1/4 teaspoon crushed red pepper flakes
1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
Sea salt or kosher salt
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
15 pitted kalamata olives, chopped (optional)
1/2 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)