Ingredients
- 6 ounces uncooked small shell pasta
3 cups broccoli florets
3 garlic cloves, minced
2 tbs olive or canola oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup dry white wine or vegetable broth
1/8 tsp crushed red pepper flakes
2 tsp cornstarch
1/2 tsp salt
1/2 cup fat-free evaporated milk
1/2 cup chredded Parmesan cheese, divided
Description
This Recipe Is From Taste Of Homes Light And Tasty Cookbook, 2003.
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