Cauliflower-Onion Linguine and Asparagus with garlic and Toasted Almonds

I cut out the cauliflower recipe from a food network magazine and the asparagus recipe came from Linda's cookbook.  They were both really tasty.  It was a little tough to get both recipes done at the same time, especially since we only have two burners.  I would like to have 4 burners.  The recipes below makes 4 servings.

Cauliflower-Onion Linguine Ingredients:

12oz whole wheat linguine
4 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 cup Panko breadcrumbs
1/2 cup fried onions, chopped
4 cups cauliflower florets, roughly chopped
1 tsp red pepper flakes
1/4 cup grated Parmesan cheese, plus more for topping
2 Tbsp chopped fresh basil
1/4 cup pine nuts (I left these out)

Directions:
1.  Bring a large pot of salted water to a boil.  Add the pasta and cook according to label directions.  Reserve 1 cup cooking water, then drain pasta.  Return to the pot and toss with 1 Tbsp olive oil.
2.  Meanwhile, heat 2 Tbsp olive oil in a large skillet over medium heat.  Add the garlic and cook about 30 seconds.  Add the Panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes.  Transfer to a plate; wipe out the skillet.
3.  Heat the remaining 1 Tbsp olive oil in the skillet over medium-high heat.  Add the cauliflower and cook until the edges brown, about 4 minutes.  Add the red pepper flakes and toast 30 seconds.  Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
4.  Add the pasta, onion mixture and Parmesan to the skillet and toss.  Season with salt.  Top with basil, pine nuts and more Parmesan.

Beth's Rating: 6/10

Nutrition:

Asparagus with Garlic and Toasted Almonds Ingredients:

1/2 cup sliced almonds
4 Tbsp extra-virgin olive oil
1/2 red onion, finely chopped
24 asparagus spears, woody ends removed
2 cloves garlic, minced
1 tsp sea salt
1/2 tsp freshly ground black pepper
4 Tbsp dry white wine

Directions:
1.  Toss the almonds lightly in a skillet over medium heat until golden, 305 minutes.  Remove and set aside.
2.  Heat 3 Tbsp of olive oil in a skillet over medium heat and cook the onion, stirring, for 3 minutes.  Add the asparagus, garlic, salt and pepper and cook,stirring regularly, for 2 minutes.
3.  Add the wine, cover the pan, and cook for 4 minutes.  Add the toasted almonds, mix thoroughly, and serve on a plate drizzled with the remaining Tbsp of olive oil.

Beth's Rating: 7/10

Nutrition: