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Pasta Con Broccoli




Source of Recipe


Braccettos Restaurant, Lockport, NY


List of Ingredients




lb. Pasta shells or medium dry shells
¼ cup 100% pure olive oil
12 oz. Broccoli florets, 1" diameter
2 tsp. Garlic, fresh, chopped
¼ cup Green onions, thinly sliced
1 cup fresh mushrooms, sliced
2 tsp. Parsley, fresh, chopped
Parmesan cheese (optional)
Bechamel Sauce Ingredients:

¼ cup Flour
¼ cup Butter or margarine
1 quart Milk
2 tsp. Chicken bouillon, (mashed if in cube form)


Recipe



Bechamel Sauce: Melt butter of margarine in a 2 quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and chicken 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.

Cook pasta according to directions. Drain and reserve in a strainer.

Blanch or steam broccoli for one minute. Drain. Divide broccoli in half. Chop one half of florets into ¼ inch pieces. Reserve. Heat a large sauté pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the sauté pan. Cook, stirring constantly, for two minutes or until mushrooms begin to turn golden. Add the sautéed vegetables and chopped parsley to the warm bechamel sauce and stir well. Serve over hot pasta.* Pass Parmesan cheese at the table.

*Reheat the pasta by dropping into boiling water for a few seconds and drain well.