Pasta With Chickpeas And Vegetables Recipe

Name: Pasta With Chickpeas And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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

Servings: persons

½ 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

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.

1683

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ 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), and more.

Yes, Pasta With Chickpeas And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Chickpeas And Vegetables

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