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.