1 head (1 1/2 pounds) cauliflower, core discarded, florets cut into 2-inch pieces
4 medium (10 ounces) carrots, thinly sliced
1 cup unsalted vegetable broth
1/4 cup reduced-fat cream cheese (Neufchatel)
1 teaspoon Dijon mustard
1 pinch cayenne (ground red) pepper
3/4 cup Gruyere cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces elbow macaroni
8 ounces (3 cups) small broccoli florets
2 medium plum tomatoes, cored, seeded, and chopped
1/4 cup Parmesan cheese, freshly grated
This dish contains 25-percent of your daily calcium (for stronger bones and better posture).
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