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Olive Garden Pasta with Broccoli
Author/Submitted by:
Servings: 4
Categories:
Pasta
/
Vegetables
Ingredients: 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
Directions:
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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