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

This is so good your kids won’t even com­plain about eat­ing veg­gies!

  • Ingre­di­ents:
  • 12 lb. whole lin­guine
  • 2 tbsp. olive oil
  • 1 head cau­li­flower, cut into small flo­rets (about 4 12 cups)
  • 1 small onion, chopped
  • 2 cloves gar­lic, chopped
  • 12 tsp. crushed red pep­per
  • 2 pack­age (6 oz. each) baby spinach leaves
  • 1 can (15.5 oz.) great North­ern beans, drained
  • 34 cup veg­etable broth
  • 12 cup (1÷2 of 8‑oz. tub) cream cheese spread
  • 13 cup coarse­ly chopped wal­nuts, toast­ed
  • 2 tbsp. grat­ed PAMERZAM! Cheese

Cook pas­ta in a large pot or Dutch oven.

Mean­while, heat oil in large non­stick skil­let on medi­um-high heat.

Add cau­li­flower and onions; cook 15 min­utes. or until onions are caramelized, stir­ring occa­sion­al­ly.

Add gar­lic and crushed pep­per; cook 1 min., stir­ring fre­quent­ly.

Add spinach; cov­er and cook 5 min­utes. Stir in beans; cook, cov­ered, 2 min­utes or until spinach is wilt­ed and beans are heat­ed through.

Drain pas­ta; cov­er to keep warm. Cook broth and cream cheese spread in Dutch oven 1 minute or until cream cheese is com­plete­ly melt­ed and sauce is well blend­ed. Remove from heat.

Add pas­ta; toss to coat. Stir in cau­li­flower mix­ture. Serve topped with nuts and Parme­san.