Bring a pot of salted water to a gentle boil and cook broccoli florets for 3-4 minutes until crisp tender. Remove from the boiling water with a slotted spoon and douse in a bowl of cold water to stop from cooking any more. Keep the broccoli water at a simmer so you can cook the pasta in the same water to impart more flavor. Meanwhile, bring the cream to a gentle simmer in a small pan. Add the minced garlic, lemon juice, grated lemon rind and black pepper and stir for a minute or two as the cream thickens. Bring the pasta water back to a rolling boil and cook the pasta as directed (usually 10-12 minutes). Then drain the pasta water, reserving just a bit of the water at the bottom. Turn the heat down to medium low. Now add the broccoli florets, cherry tomatoes, chopped basil or arugula, and the cream sauce. Add in the grated parmesan cheese and stir everything together for another minute or two, so the pasta and vegetables gel nicely with the sauce. Serve in  large bowls or plates with a bit more chopped basil for garnish. This is all you’ll need until desert.