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

• 1/2 lb. whole grain linguine, uncooked
• 2 Tbsp. olive oil
• 1 head cauliflower, cut into small florets (about 4-1/2 cups) Safeway 1 lb For $1.99 thru 02/09
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 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

1. Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add cauliflower and onions; cook 15 min.
4. or until onions are caramelized, stirring occasionally.
5. Add garlic and crushed pepper; cook 1 min., stirring frequently.
6. Add spinach; cover.
7. Cook 5 min.
8. Stir in beans; cook, covered, 2 min.
9. or until spinach is wilted and beans are heated through.
10. Drain pasta; cover to keep warm.
11. Cook broth and Neufchatel in Dutch oven 1 min.
12. or until Neufchatel is completely melted and sauce is well blended, stirring frequently.
13. Remove from heat.
14. Add pasta; toss to coat.
15. Stir in cauliflower mixture.
16. Serve topped with nuts and Parmesan.

whole grain linguine, olive oil, cauliflower, onion, garlic, red pepper, baby spinach leaves, beans, vegetable broth, walnuts, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-linguine-pan-roasted-cauliflower-spinach-white-beans-121322.aspx (may not work)