RECIPE FROM "SANDY'S
Pasta and Broccoli
Contributed by Doree Donley
1 pound fresh pasta shells
1 pound Medium dry shells, cooked
1/4 cup olive oil
12 ounces broccoli florets, steamed
2 teaspoons garlic, minced
1/4 cup green onions, sliced thin
1 cup fresh mushrooms, sliced
2 teaspoons parsley
Parmesan cheese, grated
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes, mashed
For the 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.
For the Veggies
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.