Olive Garden Pasta With Broccoli

* Exported from MasterCook *

OLIVE GARDEN PASTA WITH BROCCOLI

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Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-WALDINE VAN GEFFEN
-VGHC42A-----
1 lb Fresh pasta shells -- or
1 lb Medium dry shells -- cookrf
1/4 c Olive oil
12 oz Broccoli florets -- steamrf
2 ts Garlic -- minced
1/4 c Green onions -- sliced thin
1 c Fresh mushrooms -- sliced
2 ts Fresh parsley -- chopped
Parmesan -- grated
BECHAMEL SAUCE
1/4 c Flour
1/4 c Butter or margarine
1 qt Milk
2 ts Chicken bouillon cubes --
Mashed

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. Source: The Olive
Garden.

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