Olive Garden Pasta With Broccoli

Recipe Ingredients

1 lb	454g / 16oz	Fresh pasta shells - or
1 lb	454g / 16oz	Medium dry shells - cook
1/4 cup	59ml	Olive oil
12 oz	340g	Broccoli florets - steam
2 teaspoons	10ml	Garlic - mince
1/4 cup	15g / 0.5oz	Green onions - slice thin
1 cup	237ml	Fresh mushrooms - slice
2 teaspoons	10ml	Fresh parsley - chop
		Parmesan - grate
		Bechamel sauce
1/4 cup	15g / 0.5oz	Flour
1/4 cup	49g / 1.7oz	Butter or margarine
1		Milk
2 teaspoons	10ml	Chicken bouillon cubes - mash

Recipe Instructions

Source:
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. The Olive Garden.

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