Ingredients
10 cups water6 ounces uncooked small pasta shells3 cups broccoli florets3 garlic cloves, minced2 tablespoons olive oil1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2/3 cup white wine or vegetable broth1/8 teaspoon crushed red pepper flakes2 teaspoons cornstarch1/2 teaspoon salt1/2 cup fat-free evaporated milk1/2 cup shredded Parmesan cheese, divided
Preparation
In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender.
Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
