Olive Garden Pasta with Broccoli
Olive Garden Pasta with Broccoli is a quick, tasty, homemade pasta dish. The smell of garlic and butter will permeate through your home, making you feel like you're actually at Olive Garden!
Ingredients
- 1 pound fresh pasta shells or 1 pound medium dry shells, cooked
- 1/4 cup olive oil
- 12 ounce broccoli florets steamed
- 2 teaspoon garlic, minced
- 1/4 cup green onion, sliced thin
- 1 cup fresh mushrooms, sliced
- 2 teaspoon fresh parsley, chopped
- Parmesan, grated
- Bechamel Sauce:
- 1/4 cup flour
- 1/4 cup butter or maragrine
- 1 quart milk
- 2 teaspoon schicken bouillon cubes, mashed
Instructions
Step 1: Bechamel 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 whisk until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whisking frequently. Keep warm.
Step 2: Pasta
- Drain broccoli and divide in half. Chop 1/2 of florets into 1/4-inch 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 sauted veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.