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 florets into 1/4-inch 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 grated Parmesan.
PASTA WITH BROCCOLI
I blanched & froze a lot of broccoli over the summer, and I’m always looking for recipes that will use it up. Here is a great dish I made today, after church. It was quick, easy and very good! I don’t really care much for mushrooms, so I tossed in left over chicken breasts, that I broke up in small pieces. I also crumbled crispy bacon over the top. YUM!
You will need:
1/2 lb. medium dry shells, cooked
8 ounces = 4 cups cooked
*You can use any pasta you like. I’ve used spaghetti noodles as well.
1/4 cup olive oil
8 ounces broccoli florets, steamed
*I used about 2 raw cups before steaming
2 teaspoons garlic, minced
1/4 cup green onions, sliced thin (opt)
1 cup fresh mushrooms, sliced (opt)
*I used shredded chicken pieces in place of the mushrooms
*Smokey ham or bacon would also be good
2 teaspoons fresh parsley, chopped
Parmesan, grated
Bechamel Sauce:
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoon chicken bouillon cubes, mashed
(so it dissolves faster)
Directions: