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Bring a large pot of salted water to a boil.
Prepare the broccoli rabe. Wash under cold running water to remove any dirt, then pat dry. Cut into 2-inch pieces (including the leaves). When the water is boiling, transfer the broccoli rabe to the pot. Blanch for 60 seconds and drain immediately. Do not blanch the broccoli rabe for too long or it will get mushy.
Use the same pot to bring another pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain when finished cooking but reserve ½ to 1 cup of pasta water before draining.
Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for a minute, stirring frequently to prevent burning. Stir in the red pepper flakes and blanched broccoli rabe. Cook for 2 to 3 minutes.
Add the cooked pasta to the skillet with ¼ cup of pasta water, the lemon zest, and grated cheese. Cook, stirring frequently, for a few minutes until the cheese becomes a thin sauce that coats the pasta. You will likely need to add about another ¼ cup of pasta water to thin the sauce, but it's up to you. Remove from heat.
Serve with additional grated cheese if desired. Enjoy!