Pasta with Broccoli

By draingal

Ingredients

• 1 pound medium pasta shells; cooked
• 1/4 cup olive oil
• 12 oz. broccoli florets; steamed
• 2 tsp minced garlic
• 1/4 cup thinly sliced green onions
• 1 cup sliced fresh mushrooms
• 2 tsp chopped fresh parsley
• grated Parmesan cheese
• Bechamel Sauce
• 1/4 cup flour
• 1/4 cup butter
• 1 quart milk
• 2 tsp mashed chicken bouillon cubes

Preparation

Step 1

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 the florets into 1/4-inch pieces. Reserve. Heat a large sauté pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the sauté pan. Cook, stirring constantly, for vegetables and parsley to the warm sauce and stir well for 2 minutes or until mushrooms begin to turn golden.
Add the sautéed vegetables. Serve over hot pasta with Parmesan.