Primavera Pasta Amandine

1 pound dry pasta, such as shells or radiators
2 cups broccoli florets
1/2 cup sliced almonds, toasted, divided*
1/2 cup sliced red onion
1 1/2 teaspoons olive oil
1 can (12 ounces) evaporated skim milk
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
1 to 2 teaspoons minced garlic
1 teaspoon salt
2 cups lightly packed spinach leaves, cut into 1/2 inch strips
1 cup halved cherry tomatoes
Additional grated Parmesan cheese, for garnish

Cook pasta as package directs, adding broccoli for last two minutes. Drain and keep warm in bowl.

Crush half the almonds; set aside.

In 3-quart saucepan over medium heat, saute onion in oil until translucent.

Mix in milk, the crushed almonds, the cheese, cornstarch, garlic and salt. Increase heat to medium-high and bring mixture to boil, stirring constantly 2 to 3 minutes until thickened. Remove from heat.

Stir in spinach and tomatoes; pour over pasta and broccoli. Toss to coat.

Divide among six bowls; top with some of the remaining almonds. Sprinkle with cheese, if desired.

Makes 6 (2-cup) servings
Source: The Almond Board of California