ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Pasta and Broccoli
Contributed by Doree Donley

 
Ingredients

1 pound fresh pasta shells

1 pound Medium dry shells, cooked

1/4 cup olive oil

12 ounces broccoli florets, steamed

2 teaspoons garlic, minced

1/4 cup green onions, sliced thin

1 cup fresh mushrooms, sliced

2 teaspoons parsley

Parmesan cheese, grated

1/4 cup flour

1/4 cup butter or margarine

1 quart milk

2 teaspoons chicken bouillon cubes, mashed

Directions

For the 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.

For the Veggies

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.

Serves 6