Linguine with cauliflower and crushed croutons
Uncooked whole wheat pasta
8 oz, linguine variety
6 cup(s), florets
2 medium, minced
2 medium clove(s), minced
Fat-free packaged croutons
½ cup(s), multigrain, coarsely crushed
¼ cup(s), fresh, chopped
Grated Parmesan cheese
3 Tbsp, Romano variety
- Bring a large pot of water to a boil. Add the pasta and cook until almost al dente, about 5 minutes. Add the cauliflower to the pot and return the water to a boil. Cook, stirring occasionally, until the pasta and cauliflower are tender, about 3 minutes longer. Drain, reserving 1/4 cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the shallots and garlic; cook, stirring occasionally, until the shallots are softened, about 2 minutes. Add the pasta, cauliflower, salt, pepper, and the reserved cooking liquid; toss to coat evenly.
- Transfer the pasta mixture to a serving bowl. Sprinkle with the croutons, parsley, and Romano. Yields 1 3/4 cups per serving.