CREAMY LINGUINE WITH VEGETABLES

Creamy Linguine with Vegetables image

Savor the flavor of our Creamy Linguine with Vegetables tonight. Cauliflower, spinach, beans and Neufchatel combine in our Creamy Linguine with Vegetables.

Provided by My Food and Family

Categories Beans

Time 40m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

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 walnuts, toasted
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

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.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g