Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the broccoli and cook until tender, about 5 minutes. Retrieve the broccoli with a slotted spoon and transfer to the work bowl of a food processor. Leave the water at a boil.

Add the garlic to the food processor and pulse several times to coarsely chop. Do not overprocess, the broccoli should still be a little chunky. Scrape into a bowl and stir in the ricotta and Parmesan. Season with salt to taste.

Add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid and drain. Return the pasta to the cooking pot. Stir in the broccoli sauce. If the pasta looks too dry, add the cooking liquid 1 tablespoon at a time. Divide among 4 pasta bowls and serve immediately.