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Olive garden pasta with broccoli

Yield: 4 Servings -WA

Ingredients:

• 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 --

Instructions:

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. Recipe By :

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