| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Pasta |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 : 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. -- Peg Tantillo, Overland Park, Kansas.
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