Yield: 8 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
⅓ cup | Minced shallots |
2 \N | 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 |
\N 1 | cup). |
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: Recipe By : Cooking Light, May 1995, page 120 From: Date: