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Veggie Penne with Chickpeas

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“This is the basic recipe for a healthy, low-fat dish that can be varied in many ways. Sometimes, I add sliced onion, zucchini, and/or broccoli. If you increase the amount of veggies though, use a large (28 oz.) can of tomatoes instead of the small one. This is a very satisfying dish that tastes great hot or cold”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil in large skillet over medium heat.
  3. Add garlic and saute 1 minute.
  4. Add cauliflower and saute 5 minutes, or until very lightly browned.
  5. Stir in chickpeas, tomatoes, green beans, 1 cup water, and seasonings.
  6. Bring to boil; reduce heat, cover and simmer, stirring occasionally, 20 minutes, or until cauliflower is tender.
  7. Drain pasta and return to pot.
  8. Add skillet mixture; toss to mix and coat.
  9. Pour into serving bowl and serve with grated Parmesan cheese.

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