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Penne with cauliflower, green beans, chilli and parsley

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 350g penne rigate
  • 250g green round beans, topped, cut diagonally into 3cm lengths
  • 2 teaspoons olive oil
  • 2 long fresh red chillies, halved, deseeded, finely chopped
  • 3 garlic cloves, thinly sliced
  • 400g cauliflower, trimmed, cut into small florets
  • 60ml (1/4 cup) water
  • 1 x 250g punnet grape tomatoes, halved
  • 1/4 cup chopped fresh continental parsley
  • 1 teaspoon finely grated lemon rind
  • 80g (1/3 cup) low-fat ricotta, crumbled


  • 1
    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Add the beans in the last 2 minutes of cooking. Drain and return to the pan.
  • 2
    Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the chilli and garlic, and cook, stirring, for 1 minute. Add the cauliflower and water. Cook, stirring occasionally, for 3 minutes or until the cauliflower is tender crisp. Add tomato, parsley and lemon rind. Cook, stirring, for 2 minutes or until tomato starts to soften.
  • 3
    Add the cauliflower mixture to the pasta and season with pepper. Toss to combine. Divide among serving bowls and top with the ricotta to serve.

Source: taste.com.au


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