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.
|
|
