creamy cottage cheese broccoli pasta

1 Bring a large pot of heavily salted water to a boil. 
8 Meanwhile, cut the broccoli into bite-size florets. Trim off the tough parts of the stem and discard. Thinly slice the stem crosswise. Peel and thinly slice the garlic.
2 Add the pasta to the boiling water. About 2 minutes before the pasta is al dente, add the broccoli florets and cook until the pasta is ready. Turn off the heat and scoop out 1 cup of pasta water, then drain the pasta. 
7 Transfer the pasta and broccoli florets to a baking sheet, drizzle with oil, and toss to combine. Spread the mixture into an even layer (this will cool down the pasta a bit and prevent it from sticking).
4 In a food processor fitted with the blade attachment, add  the cottage cheese, Parmesan, lemon zest and juice, 1/2 teaspoon kosher salt, and several grinds black pepper. Process, scraping down the bottom and sides of the bowl as needed, until smooth. With the motor running, stream in a splash of the reserved pasta water until the sauce reaches your desired consistency.
5 Heat 2 tablespoons olive oil in the now-empty pasta pot over medium heat. Add the garlic and broccoli stems and sauté until the stems are tender but still have a slight bite, 4 to 5 minutes. Remove from the heat and stir in the pasta and prepared sauce. Stir, adding another splash of pasta water if needed, until the pasta is creamy and well-coated. Taste and season with salt and pepper.
6 Serve with more Parmesan.