Pasta With Chickpeas And Vegetables - cooking recipe

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 1/2 ounce) 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

Preparation

Bring the water to a boil in a large pot; add in squash, cauliflower, carrot, and onion; cook 2 minutes.
Remove vegetables with a slotted spoon; drain well.
Return water to a boil; add in 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.
Cook 2 minutes, over med-high heat, stirring occasionally.
Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender; stirring occasionally; discard thyme sprigs.
Add in pasta, salt, and pepper to pot; stir to combine.
Sprinkle with parsley.