Ingredients30 m servings
- 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.
- 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.
ReviewsRead all reviews 5
My family didn't think this recipe was as bad as previous poster. I made ours with brooth and instead of evap. milk and corn starch I used regular milk and flour and made a white sauce before a...
I was so excited to try this dish but sadly can only give this one 2 stars and thats only because it was edible. The flavor was bland, boring and very strange in a very unpleasant way. My enti...
Not sure the flavors went well together - the garbanzo beans felt a bit out of place - but everybody ate up so it couldn't have been that bad :) I added some american cheese (kept the parm) and ...
This is an interesting dish, but the recipe requires tweaking. I added herbs and used flour and milk as the other reviewer suggested. I'll make it again and continue to experiment to get the r...