1. In a large pot or Dutch oven, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook for 30-60 seconds until fragrant.2. Pour in the vegetable broth and bring to a boil.3. Add the uncooked penne pasta, salt, and pepper. Stir well. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the pasta is just shy of al dente.4. Add the small broccoli florets to the pot. Stir to combine and cook for another 3-4 minutes, until the pasta is al dente and the broccoli is tender-crisp. Most of the liquid should be absorbed.5. Turn the heat to low. Stir in the heavy cream and grated Parmesan cheese.6. Continue stirring for 1-2 minutes until the cheese is melted and the sauce has thickened into a creamy, velvety consistency.7. Let the pasta sit for 2-3 minutes off the heat for the sauce to thicken further. Serve immediately.