Pasta with Broccoli


4 cups of Broccoli Florets
4 Cloves of garlic, sliced
¾ cup of Chicken Stock
Salt and Pepper, to taste
8oz of Pasta
2 Tbsp of Olive Oil
1 Tbsp of Unsalted Butter
¼ cup of Freshly Grated Parmiggiano Reggiano
Pinch of Hot Pepper Flakes