Pasta with Broccoli and Cauliflower in Mustard Sauce

Pasta with Broccoli and Cauliflower in Mustard Sauce Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
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. CLReader.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 158
Caloriesfromfat 19 %
Fat 3.3 g
Satfat 0.9 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 6.2 g
Carbohydrate 26.2 g
Fiber 2.3 g
Cholesterol 2 mg
Iron 1.7 mg
Sodium 173 mg
Calcium 64 mg

Ingredients

1 tablespoon olive oil
1/3 cup minced shallots
2 garlic cloves, 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 small cauliflower florets
2 cups small broccoli florets
1/4 cup grated Parmesan cheese

Preparation

Heat oil in a small saucepan over medium heat. Add shallots and garlic; sauté 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.

Note:

May 1995
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