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.