First make the toasted panko topping. In a small skillet, melt the butter over medium heat. Add the panko and cook, stirring occasionally, until toasted. Remove from heat and set aside.

Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Add the broccoli the last 2 to 3 minutes of cooking time and cook until tender. Drain the pasta and broccoli and set aside.

Meanwhile, in a large pot, melt the butter and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the broth, whisking continuously so the flour doesn’t clump up.

Stir in the heavy cream, Italian seasoning, crushed red pepper flakes, and lemon zest. On medium-low, bring the sauce to a simmer and then stir in the Parmesan cheese. When the cheese is melted, stir in the lemon juice.

Add the pasta and broccoli, stir until well coated. Remove the pan from the heat and season with salt and pepper, to taste.

Spoon the pasta onto plates or bowls and top with toasted panko topping and extra Parmesan cheese, if desired. Serve immediately.