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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!


  • 1 pound fresh pasta shells or 1 pound medium dry shells, cooked
  • 1/4 cup olive oil
  • 12 ounces broccoli florets steamed
  • 2 teaspoons garlic, minced
  • 1/4 cup green onion, sliced thin
  • 1 cup fresh mushrooms, sliced
  • 2 teaspoons fresh parsley, chopped
  • Parmesan, grated
  • Bechamel Sauce:
  • 1/4 cup flour
  • 1/4 cup butter or maragrine
  • 1 quart milk
  • 2 teaspoons schicken bouillon cubes, mashed


Step 1: Bechamel Sauce

  1. Melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 1 minute.
  2. 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

  1. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4-inch pieces. Reserve.
  2. 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.
  3. Add the sauted veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.

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Pasta is always a family favorite, and can be prepared quickly on a busy weeknight. This dish features broccoli and mushrooms in a creamy bechamel sauce served over shell pasta. For this recipe, I would use butter, skim milk, and sodium free chicken bouillon cubes. When cooking the pasta, it is important to drain it, as soon as it is al dente.


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