Recipe - Pasta With Broccoli And Cauliflower In Mustard Sauce

1 tablespoon Olive oil
1/3 cup Minced shallots
2 Cloves garlic; minced
Three fourths cup Chopped tomato
2 tablespoon Chopped fresh parsley
2 tablespoon Countrystyle Dijon mustard
1 tablespoon Balsamic vinegar
One fourth teaspoon Pepper
One half pound Uncooked linguine
2 cup Small cauliflower florets
2 cup Small broccoli florets
One fourth 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: 1 cup).
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:50 0400

From: TheCookie@aol.com
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.