Description

Ingredients:

1 lb. ribbon pasta

4 T. butter

1 large onion, finely chopped

1 lb. broken broccoli stems

5/8 c. vegetable bouillon

1 T. all-purpose flour

5/8 c. light cream

1/4 c. mozzarella cheese, grated

nutmeg, to taste

salt, to taste

white pepper, to taste

apples, to garnish

Directions:

Boil pasta until al dente and drain. In a frying pan, melt 2 T. butter over medium heat and add onion, cook for about 4 minutes. Add the broccoli and the pasta to the pan, stirring occasionally for about 2 minutes. Add the vegetable bouillon and season with salt and white pepper; let simmer for about 12 minutes.

In a separate frying pan, melt the remaining butter over medium heat and add the flour, stirring for 2 minutes, and then gradually add the cream and bring to a simmer do not boil). Add the mozzarella cheese and nutmeg. Add the broccoli and pasta from the first pan into the pan with the cream sauce and combine.

Mix together for 2 minutes and transfer to a serving dish; garnish with apples.