Nutrition per serving may change if servings are adjusted.
2 strips bacon, chopped
2 cups small cauliflower florets
2 large cloves garlic, quartered
8 ounces whole-wheat spaghetti
¾ cup low-fat milk
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup frozen peas, thawed
⅓ cup grated Parmesan cheese
Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. Remove the bacon to a paper towel-lined plate; discard the bacon fat. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes.
Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
Transfer the cauliflower and garlic to a blender. Add milk, oil, mustard, salt and pepper. Blend until smooth and creamy. Pour the sauce over the pasta. Add peas, Parmesan and the bacon; toss to coat.
371 calories;12 g fat(3 g sat); 9 g fiber; 54 g carbohydrates; 16 g protein; 83 mcg folate; 12 mg cholesterol; 7 g sugars; 0 g added sugars; 846 IU vitamin A; 3,228 mg vitamin C; 159 mg calcium; 3 mg iron; 427 mg sodium; 444 mg potassium
Vitamin C (5380% daily value), Folate (21% dv)
Carbohydrate Servings: 3½
Exchanges: 3 starch, 1½ fat, ½ high-fat protein, ½ vegetable