Menu Monday

Monday is here again, and with it comes a fresh menu for the week! This week is slightly different from last- my new job has me working into the evening on Mondays, so Johnny and I will be doing dinner separately. We'll still eat five home-cooked meals together- one of them will just be lunch on Saturday. Here's what we're cooking this week:

Menu for September 21-25

• Tuesday: Lemon spaghetti 
• Wednesday: Chiles rellenos
• Thursday: Roasted stuffed Cornish hens
• Friday: Penne with broccoli, sun-dried tomatoes and dijon cream
• Saturday: Grilled salmon over wild rice

I think I'm most excited about Friday's meal! The recipe is something I clipped from The Wichita Eagle last year and have made several times- it's a perfect all-in-one dish; there's no need for any fancy sides, except perhaps a slice of warm garlic bread!

Penne With Broccoli, Sun-Dried Tomatoes and Dijon Cream

• 1 large clove of garlic, minced
• 1/4 c. Dijon mustard
• 1 c. fat-free half-and-half
• 8 oz. penne or other short pasta
• 1 1/2 c. broccoli florets
• 1/3 c. sun-dried tomatoes, sliced
• 1 tbsp. extra-virgin olive oil
• 1/4 c. shaved/shredded Parmesan cheese
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley (optional)

Bring a large pot of salted water to a boil.

Meanwhile, place the garlic in a large, heatproof bowl that will partially fit into the pot. Add the mustard to the bowl and whisk in the half-and-half. Set aside or place over the pasta pot to warm while the water is heating. Once the water begins to boil, remove the bowl.

Add the pasta to the boiling water and cook until it is al dente, according to package directions. About 2 minutes before the pasta is done, add the broccoli florets and sun-dried tomatoes. Cook 2 more minutes. Remove 2 cups of the cooking water. Drain the pasta and broccoli and tomatoes. Place the cooking water back in the pot and leave on low heat. 

Set the heatproof bowl with the mustard sauce over the pot with the remaining pasta water. Add the pasta mixture and toss to coat and heat through. Drizzle with the olive oil and add the cheese. Toss again to coat and heat through. Carnish with a grinding of black pepper and a sprinkling of parsley before serving.  Makes 4 servings. 

It's easy as pie, y'all! I hope you love it as much as I do. Happy Monday and happy cooking!