Copycat Recipes




Olive Garden's Pasta With Broccoli
Serving Size: 4

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
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 sauté pan over medium heat and add olive
oil. Add all the broccoli, garlic, green onions and mushrooms to the
sauté pan. Cook, stirring constantly, for 2 minutes or until mushrooms
begin to turn golden. Add the sautéed vegetables and parsley to the warm
sauce and stir well.

Serve over hot pasta with Parmesan.

This recipe yields 4 servings.




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