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

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 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.