1 lb. uncooked med. shells
1/4 c. olive oil
1 (12 oz.) broccoli flowerettes
2 tsp. fresh garlic
1/4 c. sliced green onions
1 c. sliced fresh mushrooms
Parmesan cheese

Cook pasta; drain. Steam broccoli for 4 minutes; drain. Divide in half and chop 1/2 into 1/4 inch pieces. Put olive oil into pan and add vegetables. Cook 3 minutes.

BECHAMEL SAUCE:

1/4 c. flour
1/4 c. butter
1 qt. milk
3 chicken bouillon

Melt butter; stir in flour. Add milk and bouillon. Add vegetables; stir well.

Make a ring with pasta by putting in mold. Unmold and put sauce on top and sprinkle with cheese.