Skillet Penne with Chickpeas and Cauliflower
By America's Test KitchenPublished on December 13, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil ½ head cauliflower (1 pound), cored and cut into 1-inch pieces½ cup thinly sliced onion Salt and pepper 5 garlic cloves, minced2 teaspoons dried oregano 1 (28-ounce) can crushed tomatoes 2 ¼ cups chicken broth 1 (14-ounce) can chickpeas, rinsed12 ounces (3 ¾ cups) penne
Before You Begin
Sprinkle with extra oil, fresh basil, and Parmesan cheese to serve.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower, onion, and 1/2 teaspoon salt and cook until vegetables are spotty brown, about 8 minutes. Add garlic and oregano and cook until fragrant, about 30 seconds.
- Add tomatoes, broth, chickpeas, pasta, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Bring to simmer, reduce heat to medium, cover, and cook until pasta is al dente, 15 to 17 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Browning the cauliflower and onion deepens the flavor of the sauce, and chickpeas add substance in the absence of meat.
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