1 pound fresh medium pasta shells
(or 1 lb dry shells, cooked)
1/4 cup olive oil
12 ounces broccoli florets -- steamed
2 teaspoons minced garlic
1/4 cup thinly-sliced green onions
1 cup sliced fresh mushrooms
2 teaspoons chopped fresh parsley
Grated Parmesan cheese
=== BECHAMEL SAUCE ===
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons mashed chicken bouillon cubes
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 the florets into 1/4-inch
pieces. Reserve. Heat a large saut pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saut pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the saut
sauce and stir well. Serve over hot pasta with Parmesan.
This recipe yields 4 servings.