Olive Garden Pasta with Broccoli

Olive Garden Pasta with Broccoli

1 pound pasta 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 fresh parsley, chopped
Parmesan cheese, grated

Bechamel Sauce:
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes, mashed

To make 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.