Photo: Howard L. Puckett; Styling: Cindy Manning Barr
8 servings (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

moonbelly's Review

July 24, 2009
This is a fresh and fast recipe. Not to mention healthy. Next time I might add capers. Overall, really good, quick, weeknight dinner. Will make again!