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Ingredients

• 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

Description

Writes John Aramanda Of Beaufort, North Carolina, 'I Enjoy Creating New Recipes Out Of Old Ones--this Is A Variation On Macaroni And Cheese. My Mother Gets This Credit For All My Cooking Successes. She Started Me Out At Age 5.'

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