Pasta with Broccoli
Tastes like Olive Garden's Pasta
Ingredients:
1 lb Fresh pasta shells; or 1 lb Medium dry shells; cooked
1/4 c Olive oil
12 oz Broccoli florets; steamed
2 ts Garlic; minced
1/4 c Green onions; slice thin
1 c Fresh mushrooms; sliced
2 ts Fresh parsley; chopped
Grated Parmesan or Romano to taste
Ingredients for Bechamel sauce
1/4 c Flour
1/4 c Butter or margarine
1 qt Milk
2 ts Chicken bouillon cubes; mashed
Preparation for 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.Next 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 Grated Parmesan or Romano.Yields 4 Servings
Bonnies Unique Boutique
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