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Olive Garden Pasta with Broccoli

Author/Submitted by:
Servings: 4
Categories: Pasta / Vegetables

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

1/4  cup  Flour
1/4  cup  Butter or margarine
1  quart  Milk
2  teaspoons  Chicken bouillon cubes, mashed

1. 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.

2. 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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