 |
|
|
 |
|
| 1 Lb. | Pasta Shells (Medium sized) |
| 1/4 Cup | Pure Olive Oil |
| 12 Oz. | Broccoli Florets, 1'' diameter |
| 2 Tsp. | Garlic, freshed & chopped |
| 1/4 Cup | Green Onions, thinly sliced |
| 1 Cup | Fresh Mushrooms, sliced (optional) |
| 2 Tsp. | Parsley, fresh & chopped |
| Taste | Parmesan Cheese (optional) |
| 1/4 Cup | Flour |
| 1/4 Cup | Butter |
| 1 Qt. | Milk |
| 2 Tsp. | Chicken Bouillon (mashed if cube form) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
Bechamel Sauce - Melt butter or margarine in a 2-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and chicken 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. |
|
| 2. |
Cook pasta according to directions. Drain and reserve in a strainer. |
|
| 3. |
Blanch or steam broccoli for one minute. Drain. Divide broccoli in half. Chop one half of florets into 1/4 inch pieces. Reserve. Heat a large sautŽ pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to t he sautŽ pan. Cook, stirring constantly, for two minutes or until mushrooms begin to turn golden. |
|
| 4. |
Add the sauted vegetables and chopped parsley to the warm bechamel sauce and stir well. Serve over hot pasta.* Pasta Parmesan cheese at the table. |
|
| 5. |
* Reheat the pasta by dropping into boiling water for a few seconds and drain well. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Pasta
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
|
|
|
|
