Ingredients

• 25-50 ml. olive oil for frying

• 150 gm. pasta (conchiglie or other small pasta shapes)

• 1 white onion - large diced

• 2 cloves of garlic - finely chopped/puréed

• 1 heaped tbsp. plain flour

• 1 mug of milk (about 350ml)

• 1-2 ladles of the pasta water if needed

• 1 head of broccoli (about 300 gm.) cut into large bite size chunks

• 35g parmigiana reggiano (parmesano cheese), finely grated

• 1 handful of fresh baby spinach leaves (about 100 gm.)

• Salt and pepper to taste

• 1/2 tsp. ground nutmeg

• Optional Croutons

• 2-4 slices stale/oven dried ciabatta cut into large cubes

• A little more oil for frying

Instructions

1. Making Croutons

2. Dry out the cubes of ciabatta in the oven; low oven for about 15 minutes turn occasionally (will depend on how old/dry the bread is to start with)

3. Heat a little oil in a pan and fry until golden brown. Keep aside

4. Making Pasta

5. Put the pasta on to boil, following the packet instructions.

6. Put the broccoli on to steam. Do not overcook; make sure it is still just a little crunchy. In the pictures, I have used my steamer pan, which I have placed above the pasta as it boils. so I can cook the broccoli over the pasta. You can do this by placing broccoli in a metal colander and placing it above the pasta as it boils.

7. In a large frying pan, soften the onions.

8. Add the garlic, salt and pepper and stir for a minute.

9. Add the flour and mix in well.

10. Add the milk a little at a time combining the flour and milk into a white sauce. This takes a good few minutes.

11. Add the grated cheese and stir in.

12. Add the steamed broccoli and stir it in.

13. Add the spinach and stir it in.

14. Add the pasta and mix in well.

15. Sprinkle the nutmeg and again stir it in.

16. Serve hot straight away. You can add croutons and extra grated parmigiano regiano (parmesan cheese).