Macaroni with Cauliflower, Garbanzo Beans and Baby Peas

2 tablespoons kosher salt

1 medium head cauliflower

1 box (14.5 ounces) whole wheat or multigrain macaroni

2 cups frozen baby peas

3 tablespoons olive oil

1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained

½-¾ teaspoon crushed red pepper flakes

1 cup feta cheese crumbles, optional

Bring a large stockpot filled two-thirds full with cold water to a boil over high heat. Stir in salt.

Trim the cauliflower into small florets; add to water and return to a boil. Lower heat and cook for 3 minutes, stirring occasionally. Using a slotted spoon, remove cauliflower to a bowl and set aside.

Return water to a boil; add macaroni to pot and cook, stirring occasionally, until done, 6 to 7 minutes. Using a slotted spoon, remove cooked macaroni to a bowl; set aside.

Add peas to water and cook 2 minutes or until bright green; drain and set aside.

Place a large, high-sided sauté pan or wok over medium-high heat. When hot, add olive oil and pasta and sauté for 1 minute. Add garbanzo beans, cauliflower, and peas and sauté, stirring frequently until combined and warmed through, 3 to 4 minutes. Add red pepper flakes and sauté for 30 seconds. Taste and adjust seasoning with salt, if necessary.

Toss again and serve immediately, sprinkling each serving with a ¼ cup feta cheese, if desired.

Serves six.

Cook's note: Canned black beans or white kidney beans may be substituted for the garbanzo beans.

Nutrition values per serving (without added salt): 465 calories (17.4 percent from fat), 8.9 g fat (1.1 g saturated), 80.2 g carbohydrate, 13 g fiber, 19.9 g protein, 0 cholesterol, 323 mg sodium.

Nutrition values per serving (with feta): 564 calories (26.9 percent from fat), 16.8 grams fat (6.7 g saturated), 81.7 g carbohydrate, 13 g fiber, 25.2 g protein, 33 mg cholesterol, 742 mg sodium.