Olive Garden Pasta with Broccoli


  • 1 lbs fresh pasta shells or 1 lbs medium dry shells, cooked
  • 1/4 cup olive oil
  • 12 ounce broccoli florets, steamed
  • 2 tsp garlic, minced
  • 1/4 cup green onions, sliced thin
  • 1 cup fresh mushrooms, sliced
  • 2 tsp fresh parsley, chopped
  • Parmesan, grated

Béchamel Sauce Ingredients:

  • 1/4 cup flour
  • 1/4 cup butter or margarine
  • 1 quart milk
  • 2 tsp schicken bouillon cubes, mashed


Bechamel Sauce: 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 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 2 minutes or until mushrooms begin to turn golden. Add the sautéed veggies and parsley to the warm sauce and stir well.

Serve over hot pasta with Parmesan.

Makes 4

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