8 ounces penne rigate (2 1/2 cups)
5 cups small cauliflower florets
2 tablespoons (1/4 stick) butter
1 1/2 tablespoons Dijon mustard
1 1/2 cups fresh whole wheat breadcrumbs made from crustless country-style bread
3/4 cup (packed) freshly grated Parmesan cheese plus additional (for serving)
1/2 cup heavy whipping cream
2 teaspoons finely grated lemon peel
Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally.
Cook until cauliflower is tender and pasta is tender but firm to bite, stirring occasionally, about 6 minutes.
Drain pasta and cauliflower, reserving 1/2 cup cooking liquid.
Return pasta and cauliflower to pot.
Meanwhile, melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
Whisk in Dijon mustard.
Cook until breadcrums are golden and crisp, stirring to break up clumps, 7 to 8 minutes.
Transfer breadcrumbs to medium bowl.
Add 3/4 cup grated Parmesan, cream, lemon peel, and 1/2 cup cooking liquid to pasta mixture in pot.
Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes.
Season with salt and pepper.
Transfer pasta to wide shallow bowl.
Sprinkle with breadcrumbs.
Serve, passing additional Parmesan cheese alongside.
Makes 4 servings.
To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand.
Recipe came from an unidentified magazine