Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In the same pot, add the broccoli florets to the boiling water for the last 3 minutes of pasta cooking. Drain and set aside with the pasta.

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.

Add the cherry tomatoes, salt, and pepper, cooking for another 2-3 minutes until the tomatoes soften.

Add the drained pasta and broccoli to the skillet, tossing to combine. If the mixture is dry, add reserved pasta water a little at a time until desired consistency is reached.

Remove from heat and stir in grated parmesan and fresh basil if using.

Serve warm, garnished with additional parmesan and basil if desired.