Ingredients:
1 1/2 tablespoons oil
3 cloves garlic, minced
1 head cauliflower, cut into bite-sized pieces
1 (15 ounce) cans chickpeas, rinsed and drained
1 (15 ounce) cans crushed tomatoes or 1 (15 ounce) cans 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:
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet over medium heat.
Add garlic and saute 1 minute.
Add cauliflower and saute 5 minutes, or until very lightly browned.
Stir in chickpeas, tomatoes, green beans, 1 cup water, and seasonings.
Bring to boil; reduce heat, cover and simmer, stirring occasionally, 20 minutes, or until cauliflower is tender.
Drain pasta and return to pot.
Add skillet mixture; toss to mix and coat.
Pour into serving bowl and serve with grated Parmesan cheese.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.