Summary

Ingredients

• 400 g spahetti (spahettini)
• 1 broccoli
• 0.5 ½ bottle Cremefine for cooking
• 250 ml vegetable stock (bouillon mediterranea)
• 250 g ham, cooked
• 1 onion (s)
• 1 garlic
• pepper
• olive oil

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Instructions

1. Cook the spaghettini al dente.
2. In the meantime, divide the broccoli into very small florets and fry them raw in a non-stick pan in olive oil, then continue to fry gently over low heat, add chopped onions and crushed garlic and continue to fry until the broccoli is still crisp and firm to the bite no longer tastes raw. Cut the ham into small cubes and add to the broccoli, fry briefly. Deglaze with the vegetable stock, stir in Cremefine, bring to the boil briefly. Season to taste with freshly ground pepper.
3. Mix in the finished spaghettini and serve immediately.