Creamy Linguine with Pan Roasted Cauliflower- Mayo Clinic Health System

Published On: Oct 17 2012 01:02:17 PM CDT

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.



Whole grain linguine


Baby spinach leaves

Philadelphia Cream Cheese Spread



Olive oil



Crushed red pepper

Great Northern beans

Vegetable broth

Parmesan cheese




Total fat

 16 g

Saturated fat

 5 g