Penne with Cauliflower and Green Beans

Serves: 6
Prep & Cook: About 27 mins.

2 Tbsp. oil
1 Tbsp. chopped garlic
1 small head (1 1/2lb.) cauliflower, cored and cut in bite-size pieces
1 can (15.5 oz.) chickpeas, rinsed
1 can (15 oz.) crushed tomatoes
1/2 tsp. salt
1/2 tsp. dried thyme
1 lb. uncooked penne pasta
8 oz. green beans, cut in 1 1/2 inch pieces

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.

Source: Woman's Day


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