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Main dishes

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

Creamy Linguine with Pan-Roasted Cauliflower, Spinach & White Beans recipe
photo by:kraft
I found this really delicious! I have made it twice. It seemed like a lot for 2 people but we had 3 meals out of it and it was great each time. I did not use the red pepper...read more
posted by
spieker
on 4/10/2012
time
prep:
40 min
total:
40 min
servings
total:
6 servings
Magazine Acquisition

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.

Kraft Kitchens Tips

Note
Since the pasta pan is already warm from cooking the pasta, it not only heats the sauce more quickly, but it also prevents you from having to use another pan to make the sauce.
Special Extra
For extra heat, use 1 tsp. crushed red pepper.
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