Step 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.

Step 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.

Step 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.