Pasta with Broccoli

Ingredients

• l lb. fresh pasta shells or 1 lb. medium pasta shells, cooked
• 1/4 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.

Submitted 6/13/05.
Source: Variation on The Olive Garden Pasta
Submitted By: Eileen Werth
crzylegs@erols.com
Pasta with Broccoli