2) Meanwhile, cut the broccoli into florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
3) Bring a large saucepan of water to a boil. Add 1 tbsp of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot.
4) Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the rocket, Parmesan, tomatoes and cooked broccoli.
5) Cut the last lemon in half lengthwise, slice into 1cm slices crosswise and add it to the pasta. Toss the pasta well, season to taste and serve hot.