Sauteed Penne with Cauliflower and Chickpeas

1. 1

   Bring a large stockpot of water and 1/4 cup of the salt to a boil over high heat.

2. 2

   In a medium-size saucepan, bring 1 1/2 quarts water and 2 teaspoons of the salt to a boil.

3. 3

   When the water in the saucepan is boiling, add the cauliflower florets and blanch until just tender but still crunchy, about 3 minutes.

4. 4

   Drain well and set aside.

5. 5

   When the water in the stockpot is boiling, add the penne and cook, stirring frequently, until al dente, 8 to 10 minutes.

6. 6

   Drain the penne and rinse briefly but thoroughly under cold running water.

7. 7

   Drain again.

8. 8

   Heat the oil in a large, deep, heavy skillet over medium-high heat.

9. 9

   Add the cooked penne and saute for 1 minute, tossing.

10. 10

    Add the chickpeas and reserved cauliflower florets and saute, tossing frequently, until the ingredients are lightly browned, 3 to 4 minutes.

11. 11

    Add the garlic and pepper flakes and continue sauteing just until the garlic is fragrant, about 30 seconds; be careful not to let the garlic burn.

12. 12

    Remove the skillet from the heat and season with salt and a good squeeze of lemon juice.

13. 13

    Toss once more and serve immediately, directly from the skillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.