3 tbsp. olive or vegetable oil
1/2 c. frozen chopped onion
2 tsp. minced garlic
1 (20 oz.) bag frozen broccoli cuts
1 c. each chicken broth and milk
8 oz. fully cooked ham, diced
1/8 tsp. each ground nutmeg and pepper
8 oz. pasta twists, freshly cooked and drained, reserving 1/3 c. cooking water

Heat oil in 3 quart saucepan; add onion and garlic. Cook over medium heat until onion is translucent. Stir in broccoli and chicken broth; bring to a boil. Reduce heat; cover and simmer 18 minutes or until broccoli is very tender. mash broccoli against side of pan into a chunky puree. Stir in milk, ham, nutmeg, and pepper. Increase heat to medium; cook 3 minutes longer or until sauce is thick and creamy. Stir in reserved pasta cooking water. Pour over pasta; toss to coat. Makes 4 servings.