10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided
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.