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Olive Garden Copycat Recipes

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March 6, 2007
Olive Garden

Bechamel Sauce Ingredients

  • 1/4 cup Flour
  • 1/4 cup Butter or margarine
  • 1 quart Milk
  • 2 teaspoons Chicken bouillon cubes, mashed

Bechamel Sauce Directions

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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.

Pasta Ingredients:

  • 1 pound Fresh pasta shells, or 1 pound Medium dry shells, cooked
  • 1/4 cup Olive oil
  • 12 ounces Broccoli florets, steamed
  • 2 teaspoons Garlic, minced
  • 1/4 cup Green onions, sliced thin
  • 1 cup Fresh mushrooms, sliced
  • 2 teaspoons Fresh parsley, chopped
  • Parmesan, grated

Pasta Directions:

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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Serves 4.

Source: The Olive Garden Style.

By chell

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