In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 tablespoons salt, then cook until barely cooked and still quite firm. Reserve 2 cups of the cooking water, then drain the pasta and set aside.

Meanwhile, in a small bowl, use a fork to mix the goat cheese, 5 tablespoons of the oil, and ½ teaspoon each of salt and pepper. Set aside. In a 12-inch nonstick skillet over medium, combine 1 tablespoon of the remaining oil and the panko. Cook, stirring occasionally, until light golden brown, 6 to 8 minutes. Stir in ½ teaspoon each salt and pepper, then transfer to a small bowl. Let cool, then stir in the lemon zest. Set aside.

Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the garlic, anchovies and pepper flakes; cook until fragrant, about 30 seconds.

Add the Broccolini and ¼ cup of the reserved pasta cooking water and stir. Cover and cook until the Broccolini turns bright green, 30 to 60 seconds. Add the cooked pasta and 1 cup of the reserved pasta water. Cook, stirring frequently, until al dente and the Broccolini is crisp-tender, 3 to 4 minutes.

Off heat, add the goat cheese mixture and ⅓ cup of the remaining reserved pasta cooking water. Stir until the pasta is evenly coated, adding more pasta water as needed.

Taste and season with salt and pepper. Transfer to a serving platter and sprinkle with the panko mixture. Serve with lemon wedges.