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

Ingredients

  • ½ lb. whole grain linguine, uncooked
  • 2 Tbsp. olive oil
  • 1 head cauliflower, cut into small florets (about 4-½ cups)
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • ½ tsp. crushed red pepper
  • 2 pkg. (6 oz. each) baby spinach leaves
  • + 5 more ingredients
    • 1 can (15.5 oz.) great Northern beans, drained
    • ¾ cup vegetable broth
    • 4 oz. (½ of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
    • 1/3 cup coarsely chopped PLANTERS Walnuts, toasted
    • 2 Tbsp. KRAFT Grated Parmesan Cheese

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., sti...

View full recipe at SpringPad

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