Pasta With Chickpeas and Vegetables |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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From Cooking Light Ingredients:
12 cups water |
3 cups peeled halved lengthwise, and thinly sliced butternut squash |
2 cups small cauliflower florets |
1 cup diagonally cut carrot (1-inch thick) |
2 red onions, cut into 1-inch thick wedges |
8 ounces uncooked penne |
2 1/2 cups cherry tomatoes, halved |
2 tablespoons olive oil |
1 tablespoon ground cumin |
1/2-1 teaspoon crushed red pepper flakes |
4 garlic cloves, sliced |
3 fresh thyme sprigs |
1 (15 1/2 ounce) can chickpeas, drained |
1/2 cup dry white wine |
1/2 teaspoon fine sea salt |
1/4 teaspoon black pepper |
1/2 cup chopped fresh parsley |
Directions:
1. Bring the water to a boil in a large pot; add in squash, cauliflower, carrot, and onion; cook 2 minutes.
2. Remove vegetables with a slotted spoon; drain well.
3. Return water to a boil; add in pasta; cook 10 minutes or until done.
4. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
5. Return vegetables to pan; add tomatoes and next 6 ingredients.
6. Cook 2 minutes, over med-high heat, stirring occasionally.
7. Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender; stirring occasionally; discard thyme sprigs.
8. Add in pasta, salt, and pepper to pot; stir to combine.
9. Sprinkle with parsley.
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