pasta with broccoli & cauliflower in mustar

8 Servings
1 tablespoon Olive oil
⅓ cup Minced shallots
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
 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:

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