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
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.