A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Penne with Cauliflower and Green Beans
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- #43588
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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