Cook pasta with a sprinkle of salt and throw on the colander.

Wash broccoli, break into florets and scald in the boiling water with a sprinkle of salt for 2-3 minutes. Let the broth drain, reserving it, and refresh broccoli with cold water. Quarter tomatoes. Peel and dice onions and garlic.

Melt butter, and sauté onion and garlic in it. Stir in flour and parch for a while. Pour cream with the broth, and cook for several minutes, constantly stirring.

Season the sauce with salt, pepper and grated nutmeg. Add vegetables and cook through for 5 minutes.

Combine pasta with the sauce, broccoli, and tomatoes, and serve hot.