Penne with Cauliflower and Green Beans

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.