Heat the oil: Warm the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.

Brown the turkey: Add the ground turkey in an even layer and let it sit undisturbed until the bottom turns golden brown, about 4 minutes, before breaking it into crumbles with a wooden spoon.

Add the garlic: Stir in the minced garlic and cook just until fragrant, about 30 seconds, taking care not to let it burn.

Pour in the broth: Add the chicken broth to the skillet and scrape up any browned bits from the bottom of the pan with your spoon.

Add the pasta: Stir in the dry pasta and bring the liquid to a boil over medium-high heat.

Simmer until nearly tender: Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the pasta is almost tender, about 8 minutes.

Stir in the broccoli: Add the broccoli florets and cook uncovered until they turn bright green and the stems are crisp-tender, 3 to 4 minutes.

Remove from heat: Take the skillet off the heat once the broccoli reaches the right color and the pasta has absorbed most of the broth.

Melt in the parmesan: Stir in the grated parmesan cheese until it melts fully into the sauce, coating the pasta and turkey evenly.

Add lemon and spice: Stir in the lemon juice and red pepper flakes, if using, for brightness and a light kick of heat.

Season to taste: Add salt and black pepper to taste, adjusting based on how salty your broth and parmesan already are.

Let it rest: Let the skillet sit off the heat for 2 minutes so the sauce thickens slightly before serving.