Pasta with broccoli and cauliflower in mustard sauce

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
⅓ cup Minced shallots
2 Cloves garlic; minced
¾ cup Chopped tomato
2 tablespoons Chopped fresh parsley
2 tablespoons Country-style Dijon mustard
1 tablespoon Balsamic vinegar
¼ teaspoon Pepper
½ pounds Uncooked linguine
2 cups Small cauliflower florets
2 cups Small broccoli florets
¼ cup Grated Parmesan cheese

Directions

Heat oil in a small saucepan over medium heat. Add shallots and garlic; saute 2 minutes. Add tomato, parsley, mustard, vinegar, and pepper; cook 3 minutes or until thoroughly heated. Set aside, and keep warm.

Cook linguine in boiling water 5 minutes, omitting salt and fat. Add cauliflower and broccoli; cook an additional 3 minutes or until tender.

Drain well.

Combine pasta mixture and tomato mixture; toss well. Sprinkle with cheese.

Yield: 8 servings (serving size: 1 cup).

Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:50 -0400 From: TheCookie@...

NOTES : It's hard to find light recipes with a taste all their own, but this

one has a unique flavor. I love to serve it for company because it's such an

unusual combination. -- Peg Tantillo, Overland Park, Kansas.

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