Bright, flavorful, and surprisingly elegant, this vegetable-forward pasta balances the earthy sweetness of cauliflower and broccoli with a tangy Dijon mustard and balsamic sauce. The combination of garlic, shallots, and tomato adds depth, while a sprinkle of Parmesan ties everything together. It’s a light yet satisfying dish—perfect for weeknight dinners or meatless meals that don’t skimp on flavor.
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 freshly grated Parmesan cheese
METHOD:
In a large sauté pan, heat olive oil over medium heat. Add the shallots and garlic and cook for about 2 minutes, stirring frequently, until softened but not browned.
Add the tomato, parsley, mustard, balsamic vinegar, and black pepper. Stir and cook for about 3 minutes, or until the sauce is heated through and slightly thickened. Remove from heat and set aside.
Bring a large pot of lightly salted water to a boil. Add the linguine and cook for 1 minute. Add the cauliflower and broccoli florets to the same pot and continue cooking for about 3 minutes, or until the pasta is al dente and the vegetables are tender-crisp.
Drain well and return to the pot or a large bowl. Add the warm mustard sauce and toss gently to coat everything evenly.
Divide among plates and sprinkle generously with freshly grated Parmesan cheese.
SERVING SUGGESTIONS:
- Serve with a simple arugula or spinach salad dressed with lemon vinaigrette.
- Add toasted breadcrumbs or chopped toasted walnuts for texture.
- For a heartier meal, top with grilled chicken, shrimp, or roasted chickpeas.
- Pair with a crisp Sauvignon Blanc or Pinot Grigio.
YIELD: Serves 3-4
SOURCE: Recipe courtesy of Evette Lecce from Pensi Pasta Company
