[Anonymous]

Olive Garden Pasta with Broccoli


1 lb Fresh pasta shells -- or 1 lb Medium dry shells -- cooked
1/4 c Olive oil
12 oz Broccoli florets -- steamed
2 ts Garlic -- minced
1/4 c Green onions -- sliced thin
1 c Fresh mushrooms -- sliced
2 ts Fresh parsley -- chopped
Parmesan -- grated

BÉCHAMEL SAUCE:

1/4 c Flour
1/4 c Butter or margarine
1 qt Milk
2 Chicken bouillon cubes -- Mashed

BÉCHAMEL SAUCE:
Melt butter in a 2-qt saucepan over mediumheat. 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 sauté pan over medium heat and add olive oil.

Add all the broccoli, garlic, green onions and mushrooms to the sauté pan.

Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden.

Add the sautéed veggies and parsley to the warm sauce and stir well.

Serve over hot pasta with Parmesan.