Apr 10, 2011

Creamy Pasta

  • 8 ounces whole-wheat penne pasta
  • 1/2 cup  carrot, peeled and cut into 3/4-inch pieces
  • 1/2 cup broccoli
  • 1 1/2 cups whole milk
  • 4 teaspoons  mustard powder or Dijon mustard 
  • 4 teaspoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons dried parsley
  • 1/2 tsp red crushed pepper
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • 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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