3 Recipes for Busy Families

Katherine Pennington's Crunchy, Crunchy Pasta

Hands-on Time: 20 minutes
Total Time: 40 minutes
Serves 6

1 head cauliflower, cut into florets
Kosher salt and black pepper
1 1/2 cups whole milk
1 pound whole-wheat penne
1 tablespoon flaxseed oil
3 cups grated Cheddar (12 ounces)
1/2 cup whole-wheat bread crumbs
1/4 cup grated Parmesan (1 ounce)
2 tablespoons sesame seeds

Heat oven to 350° F. Bring a large saucepan of water to a boil. Add the cauliflower and 1 tablespoon salt and cook until tender, 10 to 12 minutes; drain. Puree in a food processor with the milk until smooth.

Meanwhile, cook the pasta according to the package directions. Drain the pasta and return to the pot. Stir in the cauliflower mixture, flaxseed oil, 2 1/2 cups of the Cheddar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Transfer the pasta mixture to a 9-by-13-inch baking dish. Sprinkle with the remaining 1/2 cup of Cheddar, then the bread crumbs, Parmesan, and sesame seeds. Bake until golden, 20 to 25 minutes.