Pasta With Broccoli And Cauliflower

• 7 ounces dry whole wheat pasta, preferably small shapes
• 2 tablespoons olive oil
• 10.5 ounces (about 1 small) broccoli, cut into small florets
• 21 ounces (about 1 medium) cauliflower, cut into small florets
• 2 clove garlics, thinly sliced
• 1 ounce (about 8 pieces) sundried tomatoes, chopped
• 1/2 can white beans
• 3.5 ounces dry white wine
• Salt and pepper, to taste

1. Bring a large pot of salted water to boil and cook the pasta according to package directions. Drain and set aside, saving 1/4 cup of cooking water.
2. In a large saute pan heat the oil over medium-high heat. Put the broccoli and cauliflower into the pan and roast for approximately 5 minutes. Add the garlic and roast for another 2 minutes before adding the sun dried tomatoes and white beans.
3. After 1-2 minutes deglaze with the white wine. Add the cooked pasta with the reserved cooking water to the vegetables and gently toss together. Heat through and serve immediately.

whole wheat pasta, olive oil, broccoli, cauliflower, clove garlics, tomatoes, white beans, white wine, salt

Taken from food52.com/recipes/33524-pasta-with-broccoli-and-cauliflower (may not work)