To make the noodles: Cook noodles al dente in a large stockpot of salted water according to package instructions. Drain, and set aside. Meanwhile, as the pasta is cooking, heat oil in a large sauté pan over medium-high heat.
Add the broccoli florets and season with a few pinches of salt and pepper.
Sauté, stirring once a minute or so, for 4-5 minutes until it is slightly charred around the edges and cooked through. Stir in the garlic and continue sautéing for 1-2 minutes, stirring frequently, until the garlic is cooked and fragrant. Remove from heat and set aside.
When the pasta is drained, return it to the large stockpot, and stir in the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
To make the vinaigrette: Whisk all ingredients together until combined. Set aside.
Serve immediately, topped with your desired garnishes. Refrigerate the noodles in a sealed container for up to 3 days.