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Pasta with Broccoli

Tastes like Olive Garden's Pasta






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.

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



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