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@aol.com NOTES : Its 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 its such an unusual combination. -- Peg Tantillo, Overland Park, Kansas.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8|
|Calories from Fat: 18 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 21.8mg||7 %|
|Sodium 135.1mg||5 %|
|Potassium 307.7mg||8 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 20.3g|
|Protein 5.8g||8 %|
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Calories per serving: 125
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