1 pound pasta shells, cooked 1/4 cup olive oil 12 ounces broccoli florets, steamed 2 teaspoons minced garlic 1/4 cup green onions, sliced thin 1 cup fresh mushrooms, sliced 2 teaspoons fresh parsley, chopped Parmesan cheese, grated ***Sauce*** 1/4 cup flour 1/4 cup butter or margarine 1 quart milk 2 teaspoons chicken bouillon granules
For the 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" 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.
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