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Pasta with broccoli & cauliflower in mustar

Yield: 8 Servings

Ingredients:

• 1 tb Olive oil
• 1/3 c Minced shallots
• 2 Cloves garlic -- minced
• 3/4 c Chopped tomato
• 2 tb Chopped fresh parsley
• 2 tb Country-style Dijon mustard
• 1 tb Balsamic vinegar
• 1/4 ts Pepper
• 1/2 lb Uncooked linguine
• 2 c Small cauliflower florets
• 2 c Small broccoli florets
• 1/4 c Grated Parmesan cheese

Instructions:

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). Recipe By : Cooking Light May 1995 page 120 From: Date:

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