PREP: 30 minutes BAKE: 5 minutes OVEN: 425°F MAKES 6 to 8 servings
11⁄2 cups coarse white bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1 14- to 16-ounce package dried multigrain, whole wheat, or regular spaghetti
1 tablespoon salt
2 cups fresh broccoli florets or one 10-ounce package frozen peas
2 tablespoons butter
1 teaspoon Dijon-style mustard
8 ounces sharp cheddar cheese, finely shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
1 Preheat oven to 425°F. In a 15x10x1-inch baking pan combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake for 5 minutes. Remove from oven; stir. Set aside.
2 Cook pasta in boiling water with the 1 tablespoon salt according to package directions, adding broccoli to water with pasta during the last 3 minutes of cooking. Using a ladle, remove 2 cups of the pasta cooking water; set aside. Drain pasta and broccoli. Return pasta mixture to hot pan; cover and keep warm.
3 In a large saucepan bring 1 cup of the reserved pasta water to boiling. Add the 2 tablespoons butter and mustard. Add cheeses, a handful at a time, continuously stirring after each addition until cheese melts. Stir in more pasta water if needed. Add pasta mixture; toss gently to combine. Sprinkle servings with crumb mixture.
PER SERVING: 456 cal., 20 g total fat (12 g sat. fat), 56 mg chol., 561 mg sodium, 47 g carb., 6 g fiber, 23 g pro.
