Yield
5 servings (serving size: about 2 1/2 cups)

Using some of the pasta cooking liquid restores body and flavor to the dish. We liked chickpeas here, but you can use any kind of canned bean. The vegetables make this pasta toss slightly sweet, so increase the crushed red pepper if you want to make it hotter.

How to Make It

Step 1

Bring water to a boil in a large stockpot or Dutch oven. Add squash, cauliflower, carrot, and onions, and cook 2 minutes. Remove vegetables with a slotted spoon; drain well.

Step 2

Return water to a boil. Add pasta; cook 10 minutes or until done. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Step 3

Return vegetables to pan; add tomatoes and next 6 ingredients (tomatoes through chickpeas). Cook 2 minutes over medium-high heat, stirring occasionally. Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender, stirring occasionally. Discard thyme sprigs.

Step 4

Add pasta, salt, and pepper to pan, stirring to combine; sprinkle with parsley.

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