Penne and Cauliflower With Mustard Breadcrumbs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was in the most recent Bon Appetit magazine. I made it last night and it was to die for. Not a healthy recipe in any way but I did use whole wheat penne which I guess could be considered healthy. And cauliflower is a vegetable, right?? Ingredients:
8 ounces penne, can be whole grain if desired |
5 cups cauliflower florets, from fresh, broken in small sections |
2 tablespoons butter |
1 1/2 tablespoons dijon mustard |
1 1/2 cups fresh whole wheat breadcrumbs, made from crustless country style bread |
3/4 cup parmesan cheese (packed) |
1/2 cup half & half light cream |
2 teaspoons lemon peel, freshly grated |
Directions:
1. Cook pasta in a large pot of boiling salted water for 5 minutes(a little more if whole grain), stirring occasionally. Add cauliflower and cook until it is tender, another 6 minutes or so. Drain pasta and cauliflower, reserving 1/2 cup of the cooking liquid. Return pasta & cauliflower to pan.
2. Meanwhile, melt 2 T butter in a large non stick skillet. Add dijon mustard and stir well. Add breadcrumbs. Cook unitl breadcrumbs and golden and crisp, stirring to break up clumps, 7 to 8 minutes.
3. To pot with pasta and cauliflower, add cheese, cream, lemon peel and reserved cooking liquid. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper to taste.
4. Transfer pasta to large shallow bowl. Sprinkle with bread crumbs. Serve, passing additional parmesan cheese along side.
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