Bring a large pot of water to a boil.

Add beef-flavored bouillon granules to the boiling water and stir until dissolved.

Add the fettuccini to the boiling broth.

Bring back to a boil and cook for 6 minutes.

Skewer the garlic clove with a toothpick and add it to the pot.

Add the minced broccoli, cover, and bring back to a boil.

Remove the cover and cook until the pasta is al dente (about 4 minutes).

Drain the pasta and broccoli.

Remove and discard the skewered garlic clove.

In the same pot, heat the fat-free half-and-half over medium heat.

Add the grated lemon peel and a pinch of salt.

When the half-and-half begins to bubble, add the unsalted butter and stir to melt.

Add the pesto sauce and stir to combine; the sauce will thicken slightly.

Immediately add the drained pasta and broccoli to the sauce.

Toss to coat.

Add the grated Parmesan cheese.

Toss again and serve immediately with additional Parmesan cheese, if desired.