serving size: 1 cup

10 Cups Water	2/3 Cup Vegetable Broth
6 Ounces Small Pasta Shells, Uncooked	1/8 Teaspoon Crushed Red Pepper Flakes
3 Cups Broccoli Florets	2 Teaspoons Cornstarch
3 Cloves Garlic, Minced	1/2 Teaspoon Salt
2 Tablespoons Olive Oil	1/2 Cup Fat-Free Evaporated Milk
1 Can (15 Ounces) Garbanzo Beans	1/2 Cup Shredded Parmesan Cheese, Divided
-Rinsed And Drained

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, sauté garlic in oil for 1 minutes. Add the beans, 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.

Chickpeas may be substituted for garbanzo beans.