Creamy Linguine with Pan-Roasted Cauliflower, Spinach & White Beans

Time prep:

15 min

Total: 41 min

Servings total: 6 servings

What You Need:

½ lb. Whole grain linguine, uncooked

2 Tbsp. Olive oil

1 Head cauliflower, cut into small florets (about 4-1/2 cups)

1 Small onion, chopped

2 Cloves garlic, chopped

½ tsp. Crushed red pepper

2 pkg. (6 oz. each) Baby spinach leaves

1 can  (15.5 oz.) Great Northern beans, drained

¾ cup Vegetable broth

½ cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/3 cup Coarsely, chopped PLANTERS Walnuts, toasted

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It:

COOK pasta in Dutch oven or deep large skillet as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.

DRAIN pasta; cover to keep warm. Cook broth and cream cheese spread in Dutch oven 1 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat.

ADD pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.

Kraft Kitchens Tips

Note: Since the pasta pan is already warm from cooking the pasta, it not only heats the sauce more quickly, but it also prevents you from having to use another pan to make the sauce.

Special Extra: For extra heat, use 1 tsp. crushed red pepper.

Nutritional info per serving:

Calories: 390

Total fat:16 g

Saturated fat: 5 g

Cholesterol: 25 mg

Sodium: 440 mg

Carbohydrate: 49 g

Dietary fiber: 12 g

Sugars: 7 g

Protein: 16 g

Vitamin A: 80 %DV

Vitamin C: 45 %DV

Calcium: 20 %DV

Iron: 25 %DV