Ingredients
- 1/4 cup fat-free greek yogurt
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup shredded gruyère cheese
- 3 tablespoon grated parmesan cheese
- 1 head cauliflower (about 1 pound), cut into florets, large florets halved
- 1 head large head broccoli (about 13/4 pounds), cut into florets, large florets halved
- 1 head package (131/4 ounces) whole-grain fusilli
- 1 cup fresh or frozen peas
- 2 tablespoon whole-wheat panko breadcrumbs
Preparation
Baking Directions:
Preheat the oven to 425 degrees.
Grease an 8-inch square baking dish with cooking spray.
In a small bowl, whisk together the yogurt, mustard, salt and ½ teaspoon of the pepper.
Stir in the gruyère and parmesan.
Bring a large pot of salted water to a boil over high heat.
Add the cauliflower and broccoli and cook until just tender, about 5 minutes.
Remove the vegetables from the water with a slotted spoon and transfer them to a large bowl.
Return the water to a boil, add the pasta and cook according to the package directions.
About a minute before the pasta is finished cooking, add the peas and cook until heated through.
Drain the peas and pasta, re- serving 1 cup of the pasta cooking water and transfer them to the bowl containing the cauliflower and broccoli.
Add the yogurt mixture and ½ cup of the pasta cooking water to the pasta and veggie mixture.
Stir until the cheese is melted and the mixture is well combined.
Add more pasta water if it seems a little dry.
Transfer the mixture to the prepared baking dish and sprinkle with the panko and the remaining ½ teaspoon pepper.
Bake until the cheese is bubbly, about 10 minutes.
Nutritional count per serving: 341 calories; 18g protein; 4g fat; 65g carbohydrate; 12g fiber; 353mg sodium
