Olive Garden Pasta With Broccoli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-WALDINE VAN GEFFEN VGHC42A-----,
1 lbs: Fresh pasta shells, or
1 lbs: Medium dry shells, cookrf
1/4 cup: Olive oil,
12 ounce: Broccoli florets, steamrf
2 tsp: Garlic, minced
1/4 cup: Green onions, sliced thin
1 cup: Fresh mushrooms, sliced
2 tsp: Fresh parsley, chopped
Parmesan, grated
BECHAMEL SAUCE,
1/4 cup: Flour,
1/4 cup: Butter or margarine,
1 quart: Milk,
2 tsp: Chicken bouillon cubes --,
Mashed,
Directions:
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.
Source: The Olive Garden.
Recipe By :
Source from luhu.jp
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.
Source: The Olive Garden.
Recipe By :
Source from luhu.jp