Cook pasta according to package directions. Cook broccoli until tender crisp; drain and set aside. Combine broth, onion and garlic in 11 inch (28 cm) non stick skillet or Dutch oven. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes; remove from heat. Drain pasta and add to onion in skillet; return to medium 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. Stir mixture constantly just until sauce thickens; remove from heat. Sprinkle cheese over top and serve.
Tip: Substitute spinach, zucchini or arugula for the broccoli.