| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| -WALDINE VAN GEFFEN VGHC42A—– | ||
| 1 | lb | Fresh pasta shells — or |
| 1 | lb | Medium dry shells — cookrf |
| 1/4 | c | Olive oil |
| 12 | oz | Broccoli florets — steamrf |
| 2 | ts | Garlic — minced |
| 1/4 | c | Green onions — sliced thin |
| 1 | c | Fresh mushrooms — sliced |
| 2 | ts | Fresh parsley — chopped |
| Parmesan — grated | ||
| BECHAMEL SAUCE | ||
| 1/4 | c | Flour |
| 1/4 | c | Butter or margarine |
| 1 | qt | Milk |
| 2 | ts | Chicken bouillon cubes — |
| Mashed |
INSTRUCTIONS
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. Source: The Olive Garden. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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