Ingredients
4.5ozorzo pasta,uncooked
2cupsfresh broccoli florets only,no stems
4clovesgarlic,smashed and finely chopped
3tspextra virgin olive oil
salt and fresh pepper,to taste
Preparation
Trim stems off broccoli, cut into small pieces and season with salt.
Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked, remove from pan and chop into smaller pieces.
Meanwhile, cook pasta in medium pot of salted water as directed for al dente.
Reserve about ½ cup liquid before draining.
Drain orzo in a colander and add the oil to the pot.
Saute garlic a few minutes until golden, add broccoli, season with salt and mix well.
Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn’t dry.
Serve with freshly grated cheese if desired.
