Pasta with Broccoli and Cauliflower in Mustard Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 19%
  • Fat: 3.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.2g
  • Carbohydrate: 26.2g
  • Fiber: 2.3g
  • Cholesterol: 2mg
  • Iron: 1.7mg
  • Sodium: 173mg
  • Calcium: 64mg


  • 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


  1. 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.
  2. 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.
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