Pasta Con Broccoli
Source of Recipe
Braccettos Restaurant, Lockport, NY
List of Ingredients
lb. Pasta shells or medium dry shells
� cup 100% pure olive oil
12 oz. Broccoli florets, 1" diameter
2 tsp. Garlic, fresh, chopped
� cup Green onions, thinly sliced
1 cup fresh mushrooms, sliced
2 tsp. Parsley, fresh, chopped
Parmesan cheese (optional)
Bechamel Sauce Ingredients:
� cup Flour
� cup Butter or margarine
1 quart Milk
2 tsp. Chicken bouillon, (mashed if in cube form)
Recipe
Bechamel Sauce: Melt butter of margarine in a 2 quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and chicken 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.
Cook pasta according to directions. Drain and reserve in a strainer.
Blanch or steam broccoli for one minute. Drain. Divide broccoli in half. Chop one half of florets into � inch pieces. Reserve. Heat a large saut� pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saut� pan. Cook, stirring constantly, for two minutes or until mushrooms begin to turn golden. Add the saut�ed vegetables and chopped parsley to the warm bechamel sauce and stir well. Serve over hot pasta.* Pass Parmesan cheese at the table.
*Reheat the pasta by dropping into boiling water for a few seconds and drain well.
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