2 slices whole-wheat bread (1 ounce)
1 head broccoli (1 pound), cut into florets, stems peeled and cut into 1/2-inch pieces
8 ounces whole-wheat fusilli pasta
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion (5 ounces), finely chopped (about 1 cup)
3 tablespoons plus 1 1/2 teaspoons all-purpose flour
1 teaspoon ground mustard
4 cups skim milk
1/4 cup part-skim ricotta cheese, pureed
2 ounces grated Parmesan cheese (1 cup)
Coarse salt and freshly ground pepper