Creamy Linguini-Mayo Clinic Health System

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

Time Prep: 40 min

Total: 40mins

Servings Total: 6 servings

What You Need:

½ lb. whole grain linguine, uncooked

2Tbsp. olive oil

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

1small onion, chopped

2cloves garlic, chopped

½ tsp. crushed red pepper

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

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

¾ cup vegetable broth

4oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed

1/3cup coarsely chopped Walnuts, toasted

2Tbsp. 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 linguini

Head of cauliflower

Baby spinach leaves

Vegetable broth

Walnuts

Neufchatel cheese

Pantry

Olive oil

Onion

Garlic