Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh pasta shells -- or
   1      pound         medium dry shells -- cook
     1/4  cup           olive oil
  12      ounces        broccoli florets -- steam
   2      teaspoons     garlic -- mince
     1/4  cup           green onions -- slice thin
   1      cup           fresh mushrooms -- slice
   2      teaspoons     fresh parsley -- chop
                        parmesan -- grate
                        bechamel sauce
     1/4  cup           flour
     1/4  cup           butter or margarine
   1      quart         milk
   2      teaspoons     chicken bouillon cubes -- mash

Preparation:

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 saut‚ed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan. Source: The Olive Garden.