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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Writes John Aramanda of Beaufort, North Carolina, I enjoy creating new recipes out of old ones—this is a variation on macaroni and cheese. 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 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 |
Directions:
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 large nonstick skillet, 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.
3. 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.
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