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.
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
How to Make It
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.