Pasta with Broccoli and Cauliflower in Mustard Sauce

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2 tb Country-style Dijon mustard
1/4 c Grated Parmesan cheese
1 tb Balsamic vinegar
2 c cauliflower florets; Small
3/4 c tomato; Chopped
2 tb Chopped fresh parsley
2 c broccoli florets; Small
1/3 c Shallots; minced
1/2 lb linguine; Uncooked
1/4 ts Pepper
1 tb olive oil
2 Garlic; minced

Original recipe makes 8



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: 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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Calories Per Serving: 125 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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