Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Add the broccoli to the pan for the last 5 minutes of cooking time. Drain pasta and broccoli.
Heat oil in a large non-stick frying pan over medium-high heat. Add onion, capsicum, spring onion, raisins, chilli flakes and salt. Sauté until vegetables are crisp-tender, 4 minutes. Add roasted garlic. Sauté for 1 minute. Remove from heat.
Return pasta and broccoli to the pan. Add capsicum mixture, tomato and nutmeg. Sprinkle with the black pepper and parmesan.