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Wide Green Noodles, Cauliflower, anjd Broccoli with Mustard Butter Recipe

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This recipe for Wide Green Noodles, Cauliflower, anjd Broccoli with Mustard Butter, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
7 oz. fresh spinach or herb pasta
7 tbsp. soft butter
2 tbsp. Dijon mustard
3shallots, finely diced
2 cloves garlic, minced
2 tsp. balsamic vinegar, or more to taste
2 tbsp. parsley or a handful of arugula, roughly chopped
1 cup bread crumbs
2 sun-dried tomatoes, cut into small pieces
3 to 4 cups broccoli and cauliflower florets, broken into tiny pieces
Thin strip lemon peel, very finely slivered
Salt
Pepper
Parmesan cheese

Directions:
Directions:
Bring a large pot of water to a boil.

Cream 4 tbsp. of the butter, with the mustard, shallots, garlic, vinegar, and parsley or arugula. This can be done ahead of time, then; covered and set aside until needed.

Melt the remaining butter, add the bread crumbs, and fry them until they are crisp and browned.

When you are ready to cook the pasta, salt the boiling water, melt the mustard butter over a low flame and add 1/2 cup of the pasta water and the sun-dried tomatoes. Djrop the broccoli and cauliflower into the boiling pasta water, return to a boil, and cook about 1 minute. Scoop them out, and add them to the butter.

Next cook the pasta; then add it with the lemon to the vegetables. Toss well with a pair of tongs to mix everything together, and season with salt and freshly ground black pepper. Serve on warm plates garnished with the bread crumbs and freshly grated Parmesan.

Number Of Servings:
Number Of Servings:
Serves 2 - 4
Personal Notes:
Personal Notes:
This is meant to be a vegetarian meal.

 

 

 

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