Pasta With Broccoli And Cauliflower In Mustard Sauce

Course : Italian
Serves: 8
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1 tablespoon olive oil
1/3 cup minced shallots
2 cloves garlic -- 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 cauliflower florets
2 cups small broccoli florets
1/4 cup grated parmesan cheese

Preparation / Directions:

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).

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