2 lb. cooked whole wheat linguine
1 1/2 heads of cauliflower, cored, broken into small florets
1 T. minced garlic
2 scallions, chopped
1 small can of chicken broth
salt and pepper to taste
reduced fat parmesan cheese
Steam the cauliflower for 20 minutes or until very soft.
In a large blender, combine the cooked cauliflower, minced garlic and the chicken broth. Puree until silky smooth. Pour the puree into large skillet and heat over medium heat until steaming. Toss in the cooked pasta and add salt and pepper to taste. Top with reduced fat parmesan cheese and garnish with chopped scallions.
I served this dish with baked veggies.