Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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