Olive Garden Pasta with Broccoli
Source of Recipe
Marla
List of Ingredients
Olive Garden Pasta with Broccoli
1 pound pasta shells, cooked
1/4 cup olive oil
12 ounces broccoli florets, steamed
2 teaspoons garlic, minced
1/4 cup green onions , sliced thin
1 cup fresh mushrooms, sliced
2 teaspoons fresh parsley, chopped
Parmesan cheese, grated
Bechamel Sauce:
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes, mashed
Recipe
To make 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.
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