Olive garden pasta with broccoli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| 1 | pounds | Fresh pasta shells; or |
| 1 | pounds | Medium dry shells; cook |
| ¼ | cup | Olive oil |
| 12 | ounces | Broccoli florets; steam |
| 2 | teaspoons | Garlic; mince |
| ¼ | cup | Green onions; slice thin |
| 1 | cup | Fresh mushrooms; slice |
| 2 | teaspoons | Fresh parsley; chop |
| Parmesan; grate | ||
| Bechamel sauce | ||
| ¼ | cup | Flour |
| ¼ | cup | Butter or margarine |
| 1 | quart | Milk |
| 2 | teaspoons | Chicken bouillon cubes mash |
Directions
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 ½ of florets into ¼" 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.