1/2 lb. spaghetti
1 minced garlic
1 onion, chopped
3 tbsp. butter
1 (10 oz.) pkg. cauliflower
1 (10 oz.) pkg. chopped spinach
1 tsp. salt
1/8 tsp. pepper
3/4 to 1 c. whipping cream
1/2 c. grated Parmesan cheese

Cook spaghetti; drain. Keep warm. Sauté garlic and onion in butter for 2 minutes. Add cauliflower, spinach, salt and pepper. Cook about 8 minutes, stirring until veggies are tender and crisp. Add cream. Heat to boiling. Stir in Parmesan cheese. Toss with spaghetti over medium heat until spaghetti is heated through. Serve at once.