3 cups peeled, halved lengthwise, and thinly sliced butternut squash
2 cups small cauliflower florets
1 cup (1-inch-thick) diagonally cut carrot
2 medium red onions, cut into 1-inch-thick wedges
8 ounces uncooked penne (tube-shaped pasta)
2 1/2 cups cherry tomatoes, halved
1 tablespoon ground cumin
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, sliced
3 thyme sprigs
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/2 cup dry white wine
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley
How to Make It
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.
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.
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.
Add pasta, salt, and pepper to pan, stirring to combine; sprinkle with parsley.