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Broccoli: Pasta with Broccoli

Source of Recipe

Olive Garden


List of Ingredients

1 pound fresh pasta shells -- OR
1 pound medium dry shells -- cook
1/4 cup olive oil
12 ounces broccoli florets -- steam
2 teaspoons garlic -- mince
1/4 cup green onions -- slice thin
1 cup fresh mushrooms -- slice
2 teaspoons fresh parsley -- chop
parmesan -- grate

bechamel sauce:
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes -- mash


Recipe

BECHAMEL SAUCE-Melt butter in a 2-qt 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" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta.