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Pasta with Broccoli Recipe | |
Italian Pasta | |
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Ingredients:
l lb. fresh pasta shells or 1 lb. medium pasta shells, cooked1/4 cup olive oil 12 oz. broccoli flowerlets, steamed 2 tsp. garlic, minced 1/4 cup green onions, sliced thin 1 cup fresh mushrooms, sliced 2 tsp. fresh parsley, chopped Parmesan cheese, grated Bechamel sauce: 1/4 cup flour 1/4 cup butter or margarine 1 qt. milk 2 tsp. chicken bouillon cubes, mashed
Directions:
Bechamel Sauce:Melt butter in a 2-qt. saucepan over over medium heat. Stir in flour and cook 1 minute. Add milk and bouillon and stir vigorously with a wire whisk until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whisking frequently. Keep warm. Drain steamed broccoli and devide in half. Chop 1/2 of the florets into 1/4-inch 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 vegetables and parsley to the warm sauce and stir well. Serve over hot pasta and sprinkle with, or pass around Parmesan to be used individually. 4 servings
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