Not only is it tasty, it’s also a quick one-dish meal. Another vote in its favor: it uses chicken broth, which is super healthy and pretty much always in my freezer.
Heat a tablespoon of the oil in a large non-stick or cast iron skillet until it shimmers. Add the broccoli rabe or asparagus, and salt and cook, stirring occasionally.
Add half of the garlic, and cook for a few minutes more, or until the vegetables are tender. Transfer the veggies to a plate, tent with foil (I actually never do that!), and set aside.
Add remaining tablespoon of oil to pan and heat until it shimmers. Add sausage, and cook until browned; add remaining garlic and cook for about 30 seconds.
Stir in broth, orzo, and white wine, and heat to boiling. Reduce heat to medium, cover, and cook for 8-10 minutes, or until orzo is al dente and most of the liquid has been absorbed.