Apr 10, 2011
whole-wheat penne pasta
1/2 cup carrot, peeled and cut into 3/4-inch pieces
1/2 cup broccoli
1 1/2 cups
mustard powder or Dijon mustard
dried Italian seasoning
2 teaspoons dried parsley
1/2 tsp red crushed pepper
freshly grated lemon
1/2 cup grated cheddar cheese, divided
Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions.
Add carrot and broccoli, continue cooking until the pasta and veggies are just tender, 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute.
Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in Italian seasoning, parsley, red crushed pepper, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes.
Stir in 1/4 cup Cheddar cheese. Divide the pasta among 4 bowls and top with the remaining 1/4 cup cheese.
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