INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons parsley, minced
1 tablespoon balsamic vinegar
1/3 cup shallots, minced
3/4 cup tomato, chopped
2 tablespoons country-style Dijon mustard
1/4 teaspoon pepper
2 cups broccoli florets
2 cups cauliflower florets
8 ounces fresh linguine pasta
1/4 cup Parmesan cheese, freshly grated
METHOD:
Heal olive oil in a sauté pan over medium heat. Add shallots and garlic and cook for about two minutes, without browning. Add tomato, parsley, mustard, vinegar, and pepper. Cook for about three more minutes or until the sauce is heated through.
Bring a stockpot of lightly salted water to a boil. Cook linguine for 1 minute. Add cauliflower and broccoli and cook an additional 3 minutes or until tender. Drain well.
Combine pasta with the sauce mixture and toss well. Sprinkle with cheese.
YIELD: Serves 8
SOURCE: Recipe courtesy of Evette Lecce from Pensi Pasta Company
