Penne With Broccoli, Sun-Dried Tomatoes and Dijon Cream

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, place the garlic in a large, heat-proof serving bowl that will fit partially in the pot.

3. 3

   Add the mustard to the bowl and whisk in the half-and-half.

4. 4

   Set aside or place over the pasta pot to warm while the water is heating.

5. 5

   Once the water begins to boil, remove the bowl.

6. 6

   Add the pasta to the boiling water and cook until it is al dente, according to package directions.

7. 7

   About 2 minutes before the pasta is done, add the broccoli florets and sun-dried tomatoes.

8. 8

   Cook 2 more minutes.

9. 9

   Remove 2 cups of the cooking water.

10. 10

    Drain the pasta and broccoli and tomatoes.

11. 11

    Place the cooking water back in the pot and leave on low heat.

12. 12

    Set the heat-proof bowl with the mustard sauce over the pot with the remaining pasta water.

13. 13

    Add the pasta mixture and toss to coat and heat through.

14. 14

    Drizzle with the olive oil and add the cheese.

15. 15

    Toss again to coat and heat through.

16. 16

    Garnish with a grinding of black pepper and a sprinkling of parsley before serving.

* Per serving · 4 servings · Values may vary.