Veggie Penne with Chickpeas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the basic recipe for a healthy, low-fat dish that can be varied in many ways. Sometimes, I add sliced onion, zucchini, and/or broccoli. If you increase the amount of veggies though, use a large (28 oz.) can of tomatoes instead of the small one. This is a very satisfying dish that tastes great hot or cold Ingredients:
1 1/2 tablespoons oil |
3 cloves garlic, minced |
1 head cauliflower, cut into bite-sized pieces |
1 (15 ounce) can chickpeas, rinsed and drained |
1 (15 ounce) can crushed tomatoes or 1 (15 ounce) can diced tomatoes |
10 ounces frozen cut green beans, thawed |
1 cup water |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon oregano |
fresh ground black pepper, to taste |
1 lb uncooked penne pasta |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, heat oil in large skillet over medium heat.
3. Add garlic and saute 1 minute.
4. Add cauliflower and saute 5 minutes, or until very lightly browned.
5. Stir in chickpeas, tomatoes, green beans, 1 cup water, and seasonings.
6. Bring to boil; reduce heat, cover and simmer, stirring occasionally, 20 minutes, or until cauliflower is tender.
7. Drain pasta and return to pot.
8. Add skillet mixture; toss to mix and coat.
9. Pour into serving bowl and serve with grated Parmesan cheese.
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