Makes: 4 servings

Prep: 5 mins;     Cook Time: 25 mins

• Salt

• 1 pound whole wheat penne rigate

• 3 tablespoons extra-virgin olive oil (EVOO)

• 3 garlic cloves, smashed, skins removed and thinly sliced

• 1 medium onion, finely chopped

• 1 head cauliflower (about 2 pounds), stemmed and chopped

• 1 cup chicken broth (use vegetable broth for vegetarian option)

• 4 sprigs fresh rosemary, leaves stripped and finely chopped

• 3/4 cup grated Parmesan cheese

• Freshly ground pepper

• 2 cups arugula or baby spinach, whole or coarsely chopped