Olive Garden Pasta with Broccoli
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.
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