Pasta With Chickpeas and Vegetables

From Cooking Light

• Ready In: 1 hr
• Serves: 5

Ingredients

• 12  cups water
• 3  cups  peeled halved lengthwise, and thinly sliced  butternut squash
• 2  cups  small cauliflower florets
• 1  cup  diagonally cut carrot (1-inch thick)
• 2  red onions, cut into 1-inch thick wedges
• 8  ounces  uncooked penne
• 2 1⁄2 cups cherry tomatoes, halved
• 2  tablespoons olive oil
• 1  tablespoon ground cumin
• 1⁄2-1  teaspoon crushed red pepper flakes
• 4  garlic cloves, sliced
• 3  fresh thyme sprigs
• 1 (15 1/2ounce) can chickpeas, drained
• 1⁄2 cup dry white wine
• 1⁄2 teaspoon fine sea salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup  chopped fresh parsley

Directions

1. Bring the water to a boil in a large pot; add in squash, cauliflower, carrot, and onion; cook 2 minutes.
2. Remove vegetables with a slotted spoon; drain well.
3. Return water to a boil; add in pasta; cook 10 minutes or until done.
4. Drain in a colander over a bowl, reserving ½ cup cooking liquid.
5. Return vegetables to pan; add tomatoes and next 6 ingredients.
6. Cook 2 minutes, over med-high heat, stirring occasionally.
7. Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender; stirring occasionally; discard thyme sprigs.
8. Add in pasta, salt, and pepper to pot; stir to combine.
9. Sprinkle with parsley.