Wednesday, December 8, 2010

Penne and Cauliflower with Mustard Bread Crumbs

The taste in this dish is amazing!!  Easy to make too!  Click here for orginal recipe.


•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


•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.

•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.

•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.

•Transfer pasta to wide shallow bowl. Sprinkle with breadcrumbs. Serve, passing additional Parmesan cheese alongside.