Cook Time: 15 minutes
Ingredients:
- White Sauce:
- 1/4 cup flour
- 1/4 cup butter
- 4 cups milk
- 2 teaspoons chicken bouillon granules or base
- .
- 1 pound medium pasta shells, cooked
- 1/4 cup olive oil
- 12 ounces broccoli flowerets, steamed
- 2 medium cloves garlic, minced
- 1/4 cup thinly sliced green onions
- 1 cup fresh sliced mushrooms
- 2 teaspoons fresh minced parsley
- fresh grated Parmesan cheese
Preparation:
Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and chicken bouillon or base and cook, whisking constantly, until mixture just begins to bubble. Reduce heat and simmer for about 2 minutes, stirring frequently. Remove from heat and keep warm.
Drain broccoli and divide in half. Chop half of the broccoli into smaller pieces. Heat a large skillet over medium heat and add olive oil. Add
all of the broccoli, the garlic, green onions, and mushrooms.
Sauté, stirring constantly, for 2 minutes or until mushrooms begin to brown. Add the sautéed vegetables and parsley to the warm white sauce and stir to blend ingredients.
Serve sauce with hot pasta, and pass the Parmesan cheese.
Serves 4.
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