Thursday, September 29, 2011
It's cool and rainy today here in Michigan. It's now time to turn to some of those warm, comfort food dishes. This one is great for a quick Fall dinner. Beware, with real butter and heavy cream this is not a low calorie dinner, but it's oh so good.
8 oz. penne rigate
5 cups cauliflower florets
2 T. ( 1/4 c. ) butter
1 1/2 T. Dijon mustard
1 1/2 c. whole- wheat breadcrumbs
1.2 c. heavy cream
1/4 c. (unpacked) freshly grated Parmesan cheese
2 t. grated lemon peel
salt & pepper to taste
1. Boil pasta is salted water for 5 minutes. Add cauliflower. Cook until cauliflower and pasta are tender but firm, 6 minutes. Drain. reserving 1/2 c. cooking liquid. Return pasta and cauliflower to pot.
2. Meanwhile, melt butter in large skillet over medium-high heat. whisk in mustard. Add breadcrumbs and cook stirring until golden, 7-8 minutes. Transfer to bowl.
3. Add cream, Parmesan, lemon peel, and the reserved cooking liquid to pasta. Toss over medium heat until sauce simmers, 2-3 minutes. Season with salt and pepper.
4. Top with breadcrumbs. Serve with extra Parmesan.
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