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Bring a large pot of water to a boil. Cut the broccoli florets off the stalks, then peel the stems and cut them into bite-size pieces.
Add a pinch of salt and the broccoli florets and stems to the pot of water and blanch for 30 seconds.
Drain the broccoli, then run it under cold water to stop the cooking process; this will retain its lush green color.
Heat the olive oil in a sauté pan over medium heat, then add the garlic and red pepper flakes and sauté for 30 seconds, just until aromatic.
Add the bell pepper and a pinch of salt and sauté for an additional minute.
Stir in the broccoli florets and ¼ teaspoon of salt and sauté for 2 minutes; the broccoli should still be firm.
Gently stir in the lemon juice, lemon zest, and basil and serve immediately.