Pasta With Broccoli And Cauliflower In Mustard Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/3 cup	30g / 1.1oz	Minced shallots
2		Garlic - minced
3/4 cup	46g / 1.6oz	Chopped tomato
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Country-style dijon mustard
1 tablespoon	15ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Pepper
1/2 lb	227g / 8oz	Uncooked linguine
2 cups	292g / 10oz	Small cauliflower florets
2 cups	292g / 10oz	Small broccoli florets
1/4 cup	36g / 1.3oz	Grated parmesan cheese

Recipe Instructions

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).

Source:
Cooking Light, May 1995, page 120

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