Penne with Radicchio, Collard Greens, and Cheddar Cauliflower

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INGREDIENTS

• 1 whole head of garlic (with about 12 to 14 cloves)
• 2 Tablespoons olive oil
• 1 lb. Penne pasta
• 1 large onion, chopped (about 2 cups)
• 1 cup low-salt chicken or vegetable broth
• 4 cups (packed) coarsely torn Chioggia Radicchio
• 3 cups (packed) collard greens, rinsed and coarsely chopped
• 3 cups cheddar cauliflower, washed and chopped into bite-sized pieces
• 1 Tablespoon dried basil
• 1 cup freshly grated Parmesan cheese plus additional for serving
• 1/4 teaspoon dried crushed red pepper

PREPARATION

1. Preheat oven to 375°F.
2. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil.
3. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.
4. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
5. Meanwhile, sauté chopped onion in heavy large skillet over medium-high heat until translucent and starts to brown.
6. Add broth, remaining olive oil, and roasted garlic.
7. Bring mixture to simmer, stirring occasionally.
8. Add radicchio, collards, cauliflower, and basil and stir to combine.
9. Simmer just until radicchio and collards wilt, about 1 minute.
10. Drain pasta and return to same pot.
11. Add radicchio, collard and cauliflower mixture to pasta.
12. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat.
13. Season pasta with salt and pepper, and serve with extra Parmesan cheese on the side.