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Ingredients Jump to Instructions ↓

  1. 10 cups water

  2. 6 ounces uncooked small pasta shells

  3. 3 cups broccoli florets

  4. 3 garlic cloves, minced

  5. 2 tablespoons olive or canola oil

  6. 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained

  7. 2/3 cup white wine or vegetable broth

  8. 1/8 teaspoon crushed red pepper flakes

  9. 2 teaspoons cornstarch

  10. 1/2 teaspoon salt

  11. 1/2 cup fat-free evaporated milk

  12. 1/2 cup shredded Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. 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 or broth 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.

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