Penne with Cauliflower and Green Beans Recipe

ingredients

2 tablespoons oil
1 tablespoon chopped garlic
1 head (1 1/2 lb. size) cauliflower, cored and cut in bite-size pieces
1 can (15.5 ounce size) chickpeas, rinsed
1 can (15 ounce size) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 pound uncooked penne pasta
8 ounces green beans, cut in 1 1/2 inch pieces

directions

Bring a large pot of lightly salted water to a rapid boil.

Meanwhile heat oil in a large nonstick skillet over medium heat. Add garlic and saute 1 minute or until fragrant. Add cauliflower and saute 5 minutes or until very lightly browned. Stir in chickpeas, tomatoes, 1 cup water, the salt and thyme. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20 minutes or until cauliflower is tender.

Meanwhile stir pasta into boiling water. Boil 7 minutes. Stir in green beans; boil 5 minutes more or until pasta is firm-tender and beans are crisp tender. Drain pasta and beans in a colander; return to pot. Add skillet mixture; toss to mix and coat. Pour into serving bowl.

nutrition data

Nutritional data has not been calculated yet.