1 1/2 lbs. broccoli
1 pkg. coil vermicelli (pasta)
6 tbsp. butter
2 c. whipping cream
1/4 tsp. nutmeg
2 c. Parmesan cheese

Cut off and discard broccoli ends. Peel stems. Chop broccoli. In a large kettle cook pasta. Drain; rinse with cool water. Meanwhile, melt butter; add broccoli and 1/3 cup water. Cool until tender.

Add cream, nutmeg; bring to a boil and add pasta. Cook until mixture is hot and cream clings to pasta. Remove from heat; sprinkle with 1 1/2 cups cheese and mix. Place pasta on hot serving platter and sprinkle with remaining cheese. Serve at once.