Sauteed Penne with Cauliflower and Chickpeas
|Preparation Time:||5 minutes|
|Cooking Time:||20 minutes|
|Time Until Ready:||25 minutes|
3 cups small cauliflower florets (from 1/2 head)
1 pound dry penne
3 tablespoons olive oil
1 15-ounce can chickpeas, rinsed and drained
1/2 teaspoon crushed red pepper flakes
Fresh lemon juice, to taste
- Bring a large pot of water and 3 tablespoons of salt to a boil. Add the cauliflower florets and blanch until just tender but still crunchy, about 3 minutes. Using a slotted spoon, transfer the cauliflower to a bowl and set aside.
- Return the water to a boil and add the penne. Cook, stirring frequently until al dente, 8-10 minutes. Drain the penne and rinse briefly under cold running water. Allow to drain in a colander for 5 minutes.
- Heat the oil in a large, deep, non-stick skillet over medium-high heat. Add the penne and sauté for 1 minute, stirring. Add the chickpeas and cauliflower florets and sauté, stirring frequently, until the ingredients are lightly browned in place and the pasta is warmed through, about 4 minutes. Add the red pepper flakes and continue sautéing for about 30 seconds.
- Remove the skillet from the heat and season with salt and a good squeeze of lemon juice. Toss once more and serve immediately.
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