Pasta with Broccoli and Cauliflower in Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. CLReader. Ingredients:
1 tablespoon olive oil |
1/3 cup minced shallots |
2 garlic cloves, minced |
3/4 cup chopped tomato |
2 tablespoons chopped fresh parsley |
2 tablespoons country-style dijon mustard |
1 tablespoon balsamic vinegar |
1/4 teaspoon pepper |
1/2 pound uncooked linguine |
2 cups small cauliflower florets |
2 cups small broccoli florets |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in a small saucepan over medium heat. Add shallots and garlic; sauté 2 minutes. Add tomato, parsley, mustard, vinegar, and pepper; cook 3 minutes or until thoroughly heated. Set aside, and keep warm.
2. 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.
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