Pasta with Broccoli


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This delicious pasta features a homemade, creamy Bechamel sauce. Get your kids to eat broccoli with this dish.

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  • 1 lb. Fresh pasta shells, or 1 lb. Medium dry shells, cooked
  • 1/4 C. Olive oil
  • 12 oz. Broccoli florets, steamed
  • 2 tsp. Garlic, minced
  • 1/4 C. Green onions, sliced thin
  • 1 C. Fresh mushrooms, sliced
  • 2 tsp. Fresh parsley, chopped
  • Parmesan, grated
  • Bechamel Sauce:
  • 1/4 C. Flour
  • 1/4 C. Butter or margarine
  • 1 quart Milk
  • 2 tsp. Chicken bouillon cubes, mashed

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Bechamel Sauce: Melt butter in a 2-qt 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 sauté pan over medium heat and add olive oil. 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. Add the sautéed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.

Serves 4.

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