8 ounces uncooked whole-wheat fettuccine
3 cups chopped broccoli
3 cups chopped cauliflower, divided
1 tablespoon white whole-wheat flour
1 cup unsalted chicken stock
3 garlic cloves
2/3 cup 1% low-fat milk
1 1/2 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup)
1 teaspoon grated lemon rind
Step 1: Cook pasta according to package directions, omitting salt and fat. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain.
Step 2: Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender. Place cauliflower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth. Return cauliflower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately.