Title: Olive Garden Pasta with Broccoli
Categories: Pasta Vegetable Broccoli
Yield: 4 To 6
| WALDINE VAN GEFFEN VGHC42A |
| 1 | lb | Fresh pasta shells; or |
| 1 | lb | Medium dry shells; cook |
| 1/4 | c | Olive oil |
| 12 | oz | Broccoli florets; steam |
| 2 | ts | Garlic; mince |
| 1/4 | c | Green onions; slice thin |
| 1 | c | Fresh mushrooms; slice |
| 2 | ts | Fresh parsley; chop |
| | | Parmesan; grate |
| | | BECHAMEL SAUCE |
| 1/4 | c | Flour |
| 1/4 | c | Butter or margarine |
| 1 | qt | Milk |
| 2 | ts | Chicken bouillon cubes; mash |
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.