8 ozpenne rigate
5 ccauliflower florets
1 1/2 Tbspdijon mustard
1 1/2 cfresh wholewheat breadcrumbs
1/2 cheavy cream
3/4 cpacked freshly grated parmeasan cheese
2 tspgrated lemon peel
·salt and peper to taste
How to Make Autumn Pasta
- Boil pasta in salted water 5 minutes. Add cauliflower. Cook until cauliflower and pasta are tender but firm, 6 minutes. Drain, reserving 1/2 cup cooking liquid. Return pasta and cauliflower to pot.
- Meanwhile, melt butter in large skillet over medium heat. Whisk in mustard. Add breadcrumbs and cook, stirring until golden, 7-8 minutes. Transfer to bowl.
- 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.
- Top with breadcrumbs. Serve with extra Parmesan.