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Broccoli: Olive Garden Pasta with Broccoli

Source of Recipe

Olive Garden


List of Ingredients

1 lb. fresh pasta shells or 1 lb. medium dry shells, cooked
1/4 C. olive oil
12 oz. broccoli florets, steamed
2 tsp. garlic, minced
1/4 C. green onions, sliced thin
1 C. fresh mushrooms, sliced
2 tsp. fresh parsley, chopped
Parmesan, grated

Bechamel Sauce:
1/4 C. flour
1/4 C. butter or margarine
1 qt. milk
2 tsp. chicken bouillon cubes, mashed


Recipe

BECHAMEL SAUCE: Melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4-inch pieces. Reserve.
Heat a large sautÈ pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the sautÈ pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sautÈed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.