From Light & Tasty Magazine



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."


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 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


SERVINGS 5
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 30 min.
TOTAL 30 min.


DIRECTIONS




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, saute garlic in oil for 1 minute. Add the beans, wine or 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. Yield: 5 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 cup) equals 361 calories, 12 g fat (3 g saturated fat), 6 mg cholesterol, 461 mg sodium, 48 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat, 1 lean meat.

-- Edited by Colette at 16:58, 2006-05-09