|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|
|½ pounds||Uncooked linguine|
|2 cups||Small cauliflower florets|
|2 cups||Small broccoli florets|
|¼ cup||Grated Parmesan cheese|
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:
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