Olive Garden Pasta With Broccoli Recipe

ingredients

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

directions

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.

nutrition data

856 calories, 35 grams fat, 108 grams carbohydrates, 27 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.