Olive garden pasta with broccoli

4 servings

Ingredients

Quantity Ingredient
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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.

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