Instructions

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.