Olive Garden Pasta With Broccoli

      1 lb Fresh pasta shells -- or
      1 lb Medium dry shells -- cookrf
    1/4 c  Olive oil
     12 oz Broccoli florets -- steamrf
      2 ts Garlic -- minced
    1/4 c  Green onions -- sliced thin
      1 c  Fresh mushrooms -- sliced
      2 ts Fresh parsley -- chopped
           Parmesan -- grated
           BECHAMEL SAUCE
    1/4 c  Flour
    1/4 c  Butter or margarine
      1 qt Milk
      2 ts Chicken bouillon cubes --
           Mashed

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.


Yield: 4 Servings