Broccoli and Cheese Penne with Garlic and Lemon Crumbs

We have the longest harvest season for broccoli and cauliflower this year. We have been continuously harvesting them since July this year up till now. We still have many plants growing in our garden and hopefully broccoli and cauliflower supply keep on flowing into the kitchen each week. This is our third year growing them. We finally managed this year avoiding a glutton of broccoli and cauliflower to harvest at the same moment. We practice succession sowing for this vegetable and sowing usually begin from mid-March till May. I like this recipe from The Australian Women's Weekly~Gratins and Bakes recipe book that I tried. The taste of crunchy breadcrumbs with creamy garlic and lemony flavour mix on the penne was so good.

Broccoli and Cheese Penne with Garlic and Lemon Crumbs

Ingredients:

500gram broccoli ( I only used 250gram mix of broccoli and cauliflowers)

200g penne pasta
3 eggs
1 cup (250ml) pouring cream
1/3 cup (80ml) milk
2/3 cup (80g) coarsely grated cheddar cheese
1/2 cup (35g) stale breadcrumbs
1 cup (80g) finely grated parmesan cheese
2 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons finely chopped fresh flat-leaf parsley

1)Preheat oven to 220Celsius. Oil deep 2 litre (8-cup) ovenproof dish.
2)Cook pasta in large saucepan of boiling water until tender. Add broccoli for last 5 minutes of pasta cooking time; drain. Rinse pasta and broccoli under cold water; drain,cool.
3)Combine pasta, broccoli, eggs, cream, milk and cheddar in large bowl; season. Spoon mixture into dish; sprinkle with combined breadcrumbs, parmesan, garlic, lemon rind and parsley.

4) Bake, uncovered, about 40 minutes or until brown lightly and set. Stand 10 minutes before serving.

Finally transplanted some tomato seedlings this week. 

A few challenger tomato variety and self-sowed tomatoes start to set some flower this week.