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.
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.
For extra heat, use 1 tsp. crushed red pepper.
Not only is this easy-to-make low-calorie, low-sodium meal rich in vitamin A from the spinach, but it also provides vitamin C from the combination of cauliflower and spinach.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fiber 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.