Creamy Pasta

INGREDIENTS

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 Method 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.