Broccoli Bean Pasta

• 10 cups water
• 6 ounces uncooked small pasta shells
• 3 cups broccoli florets
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 can (15 ounces) 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

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.
2. Meanwhile, in a
3. , 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.
4. 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.

water, pasta shells, broccoli florets, garlic, olive oil, garbanzo beans, white wine, red pepper, cornstarch, salt, milk, parmesan cheese

Taken from www.tasteofhome.com/recipes/broccoli-bean-pasta/ (may not work)