Yield: 4 servings (7 points per serving for blue, green and purple. For purple - if you use whole wheat pasta it will only be 1 point per serving.)
Cook pasta according to the directions on the box, then drain.
Heat olive oil in a pan and add minced garlic. Let saute for 1 minute.
Add the chicken broth and lemon juice and bring to a simmer.
Mix the cornstarch with a tablespoon of water, then add to the chicken broth. Stir to make sure the cornstarch is mixed in well, then add the pasta back in.
Add the salt, Parmesan cheese and broccoli. Stir together and serve.