Penne and Cauliflower with Mustard Breadcrumbs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand. Ingredients:
8 ounces penne rigate (2 1/2 cups) |
5 cups small cauliflower florets |
2 tablespoons (1/4 stick) butter |
1 1/2 tablespoons dijon mustard |
1 1/2 cups fresh whole wheat breadcrumbs made from crustless country-style bread |
3/4 cup (packed) freshly grated parmesan cheese plus additional (for serving) |
1/2 cup heavy whipping cream |
2 teaspoons finely grated lemon peel |
Directions:
1. Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally. Add cauliflower. Cook until cauliflower is tender and pasta is tender but firm to bite, stirring occasionally, about 6 minutes. Drain pasta and cauliflower, reserving 1/2 cup cooking liquid. Return pasta and cauliflower to pot.
2. Meanwhile, melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Whisk in Dijon mustard. Add breadcrumbs. Cook until breadcrumbs are golden and crisp, stirring to break up clumps, 7 to 8 minutes. Transfer breadcrumbs to medium bowl.
3. Add 3/4 cup grated Parmesan, cream, lemon peel, and 1/2 cup cooking liquid to pasta mixture in pot. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper.
4. Transfer pasta to wide shallow bowl. Sprinkle with breadcrumbs. Serve, passing additional Parmesan cheese alongside.
5. Per serving: 601 calories, 26 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit
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