Melt Stork Margarine in large pan. Add the onion, sliceds, pancetta (or bacon) and the chopped garlic and cook on medium heat for 3-4 minutes, stirring constantly so that the onions sweat (cook without colouring).
Pour in the water, bring to the boil and add Knorr Chicken Stock pot, reduce heat and simmer for 10 minutes with the lid three quarters on.
Add the broccoli florets and the pasta. Cook on medium heat for 4-6 minutes or until the pasta is done and the broccoli is crisp but tender.
Serve with grated Parmesan or Cheddar cheese and freshly ground black pepper if required.