Restaurant Recipes

Olive Garden Pasta with Broccoli

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Bechamel Sauce

  • 1/4 cup all-purpose flour
  • 1/4 cup butter or margarine
  • 1 quart milk
  • 2 teaspoons chicken bouillon cubes, mashed

Pasta and Broccoli

  • 1 pound fresh pasta shells or 1 pound medium dry shells, cooked
  • 1/4 cup olive oil
  • 12 ounce 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, grated


Bechamel Sauce

  1. Melt butter in a 2 quart saucepan over medium heat. Stir in flour and cook for 1 minute.
  2. 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.

Pasta and Broccoli

  1. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4 inch pieces. Reserve.
  2. Heat a large sauté pan over medium heat and add olive oil.
  3. 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.
  4. Add the sautéed veggies and parsley to the warm sauce and stir well.
  5. Serve over hot pasta with Parmesan.


Posted by dizzybreez at Recipe Goldmine May 4, 2001.

Source: The Olive Garden

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