Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

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 with Parmesan.