Tagliatelle with broccoli cream sauce

Ingredients for 4 servings:

• 2 small onions
• 500 g broccoli, fresh
• ¼ liter whipped cream
• 50 g butter
• 1 tbsp olive oil
• 2 tsp vegetable broth, granulated
• 1 tbsp flour
• 200 g lean cooked ham
• ½ bunch chives
• Salt and pepper, black from the mill
• Cayenne pepper
• 1 small garlic clove(s)
• 500 g tagliatelle, green and white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and wash the broccoli, and divide it into florets. Boil it in salted water for 7-8 minutes, then refresh it in ice-cold water. Note: Be sure to collect the cooking water! Cook the tagliatelle in plenty of salted water until al dente. Finely chop the onions, ideally using a food processor, and fry them in butter and oil; they should brown slightly. Sprinkle with flour, sauté until lightly browned, and deglaze first with the cream, then with 250 ml of the broccoli cooking water. Add the vegetable stock and let the sauce simmer briefly. Dice the ham and add it along with the broccoli. Finely chop the chives and add them, reserving some for garnish. Crush the garlic and stir it into the sauce. Simmer on low heat for 5 minutes. Season to taste with pepper, cayenne pepper, and salt, if desired. Drain the pasta and immediately toss it with the sauce. Serve garnished with chives. Note: I often use a cream substitute (e.g., Du darf) or low-fat milk for weight loss. It still tastes delicious!