Penne With Broccoli And Tomatoes - cooking recipe

Ingredients

3 cups uncooked penne pasta (whole-wheat)
2 cups broccoli florets
3/4 cup chicken broth (reduced salt)
1 cup onion, diced
2 garlic cloves, minced
3/4 cup cherry tomatoes, halved
1/3 cup sun-dried tomato, chopped
1 cup evaporated milk (fat-free)
2 tablespoons cornstarch
3 eggs
1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
1/2 cup parmesan cheese, shredded

Preparation

Coook pasta according to package directions.
Cook broccoli until tender crisp; drain and set aside.
Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
Add onion/tomato mixture.
Sprinkle cheese over top and serve.