You’ll be amazed at how much flavour this has with only a few ingredients. I like orzo because it’s small and can absorb stock, and it cooks very quickly, but you can use other pasta shapes (if you’re using bigger shapes, just cook them in water and drain, as you usually would).
Make sure you toss the broccoli well with the pasta – it gets flavour from the hot flavoured olive oil in the tin.Prep time: 10 minutes | Cooking time: 20 minutesTwo to threeWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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