Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
     1/3  cup           minced shallots
   2      cloves        garlic -- 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

Preparation:

Heat oil in a small saucepan over medium heat. Add shallots and garlic; saute 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. Yield: 8 servings (serving size: 1 cup).