Ingredients

• 1-1/2  cups coarse white bread crumbs
• 2  Tbsp. grated Parmesan cheese
• 1  Tbsp. butter, melted
• 1  14- to 16-pkg. dried multigrain, whole wheat, or regular spaghetti
• 1  10-oz. pkg. frozen peas (2 cups) or 2 cups fresh broccoli florets
• 2  Tbsp. butter, melted
• 1  tsp. Dijon-style mustard
• 8  oz. sharp cheddar cheese, finely shredded (2 cups)
• 4  oz. American cheese, shredded (1 cup)
•   Shredded thinly sliced proscuitto or cooked ham (optional)

Directions

1. Heat oven to 425 degrees F. In a 15x10x1-inch baking pan combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake 5 minutes; remove from oven, stir, set aside.

2. Meanwhile, in Dutch oven cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add peas during last 3 minutes of pasta cooking time. Reserve 2 cups pasta cooking water (*Using Pasta Water, see below) set aside. Drain pasta and peas; keep warm.

3. Return 1 cup reserved pasta water to Dutch oven. Bring to boiling. Add the 2 tablespoons butter and mustard. Add cheeses, a bit at a time, stirring after each addition until melted. Stir in more pasta water if needed. Add spaghetti mixture; toss. Sprinkle servings with crumb mixture and prosciutto. Makes 6 to 8 servings.

*Using Pasta WaterUse pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.