4 cups water
4 tomatoes, chopped
4 cloves garlic, grated
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
4 green beans, trimmed and rinsed
2 teaspoons dried basil
1/2 teaspoon dried rosemary, chopped
1/2 teaspoon ground black pepper
1/2 cup uncooked long-grain white rice
1/2 cup chopped cooked cauliflower
8 ounces penne pasta
In a saucepan bring 3 cups water to a boil. Add tomatoes, garlic, oil, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer 15 minutes, until skins start to peel.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, add cooked pasta and cook for 3 to 5 minutes or until al dente; drain.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook rice for 2 to 3 minutes; drain.
Stir cauliflower and mix together in 2 to 3 tablespoons of water; add to saucepan and cook for 1 minute. Add basil, rosemary, and pepper; heat through.