Olive Garden Pasta With Broccolibroccoli, pasta, vegetables -----WALDINE VAN GEFFEN VGHC42A---- 1 pound Fresh pasta shells; or 1 pound Medium dry shells; cookrf 1/4 cup Olive oil 12 ounces Broccoli florets; steamrf 2 teaspoons Garlic; minced 1/4 cup Green onions; sliced thin 1 cup Fresh mushrooms; sliced 2 teaspoons Fresh parsley; chopped Parmesan; grated BECHAMEL SAUCE 1/4 cup Flour 1/4 cup Butter or margarine 1 quart Milk 2 teaspoons Chicken bouillon cubes; mashed 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. |
