Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----waldine van geffen vghc 2 ts Fresh parsley; chop
1 lb Fresh pasta shells; or Parmesan; grate
1 lb Medium dry shells; cook Bechamel sauce
1/4 c Olive oil 1/4 c Flour
12 oz Broccoli florets; steam 1/4 c Butter or margarine
2 ts Garlic; mince 1 qt Milk
1/4 c Green onions; slice thin 2 ts Chicken bouillon cubes
1 c Fresh mushrooms; slice -- mash

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.

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