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1 pound Pasta shells, cooked
1/4 cup Olive oil
12 ounces Broccoli florets, steamed
2 teaspoons Garlic, minced
1/4 cup Green onions, sliced thin
1 cup Fresh mushrooms, sliced
2 teaspoons Fresh parsley, chopped
Parmesan cheese, grated
BECHAMEL SAUCE:
1/4 cup Flour
1/4 cup Butter or margarine
1 quart Milk
2 teaspoons Chicken bouillon cubes, mashed
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.
1/4 cup Olive oil
12 ounces Broccoli florets, steamed
2 teaspoons Garlic, minced
1/4 cup Green onions, sliced thin
1 cup Fresh mushrooms, sliced
2 teaspoons Fresh parsley, chopped
Parmesan cheese, grated
BECHAMEL SAUCE:
1/4 cup Flour
1/4 cup Butter or margarine
1 quart Milk
2 teaspoons Chicken bouillon cubes, mashed
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.
