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 
 
 
-- 
(ID: 1540) Mirror: rec.food.recipes: Wed, Aug 24, 2005


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