| 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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