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Olive Garden Pasta With Broccoli

    1 pound pasta shells, cooked
    1/4 cup olive oil
    12 ounces broccoli florets, steamed
    2 teaspoons minced garlic
    1/4 cup green onions, sliced thin
    1 cup fresh mushrooms, sliced
    2 teaspoons fresh parsley, chopped
    Parmesan cheese, grated

  Sauce:
    1/4 cup flour
    1/4 cup butter or margarine
    1 quart milk
    2 teaspoons chicken bouillon cubes, mashed

  For the sauce: Melt butter in a 2-quart 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.