Creamy Linguine with Pan Roasted Cauliflower- Mayo Clinic Health System
Creamy Linguine with Pan-Roasted Cauliflower, Spinach & White Beans
Time Prep: 15 minutes
Total: 41 minutes
Servings Total: 6 servings
What You Need:
1/2 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
1/2 tsp. crushed red pepper
2 pkg. (6 oz. each) baby spinach leaves
1 can (15.5 oz.) great Northern beans, drained
3/4 cup vegetable broth
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1/3 cup coarsely chopped Planters Walnuts, toasted
2 Tbsp. Kraft Grated Parmesan Cheese
Make It:
COOK pasta in Dutch oven or large deep 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 Neufchatel in Dutch oven 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring frequently. Remove from heat.
ADD pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.
Purchase
Whole grain linguine
Cauliflower
Baby spinach leaves
Philadelphia Cream Cheese Spread
Walnuts
Pantry
Olive oil
Onion
Garlic
Crushed red pepper
Great Northern beans
Vegetable broth
Parmesan cheese
Nutrition
Calories
390
16 g
5 g
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