Penne With Broccoli And Tomatoes

• 3 cups uncooked penne pasta (whole-wheat)
• 2 cups broccoli florets
• 3/4 cup chicken broth (reduced salt)
• 1 cup onion, diced
• 2 garlic cloves, minced
• 3/4 cup cherry tomatoes, halved
• 1/3 cup sun-dried tomato, chopped
• 1 cup evaporated milk (fat-free)
• 2 tablespoons cornstarch
• 3 eggs
• 1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
• 1/2 cup parmesan cheese, shredded

1. Coook pasta according to package directions.
2. Cook broccoli until tender crisp; drain and set aside.
3. Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
4. Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
5. Add onion/tomato mixture.
6. Sprinkle cheese over top and serve.

penne pasta, broccoli florets, chicken broth, onion, garlic, cherry tomatoes, tomato, milk, cornstarch, eggs, fresh basil, parmesan cheese

Taken from www.food.com/recipe/penne-with-broccoli-and-tomatoes-375719 (may not work)