MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: Olive Garden Pasta with Broccoli
Categories: Pasta, Vegetables, Broccoli
     Yield: 4 Servings

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

MMMMM