From: Nancy,.SanFran

Pasta with Broccoli, Cauliflower and Toasted Pine Nuts
Recipe By : Balduccis
Serving Size : 4

2 teaspoons canola or olive oil
1 small Spanish onion -- coarsely chopped
2 garlic cloves -- finely chopped (2 to 3)
1/2 cup pinenuts
1/2 head cauliflower -- core removed, florets chopped
1/2 head broccoli -- stem discarded or saved for another use, florets chopped
1 cup chicken broth
9 ounces radiatore or ziti or fusilli
1/2 cup raisins or currants
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 tablespoons balsamic vinegar

Place a large skillet over medium heat and when it is hot, add the oil. Add the onion, garlic and pine nuts and saute until onion is golden, about 10 minutes.

Add the cauliflower and broccoli florets and cook for 5 minutes.

Add chicken broth and bring to a boil. Reduce heat to medium and let simmer until florets are almost tender.

While the sauce is cooking, place the raisins, parmesan cheese, parsley and balsamic vinegar in a bowl, toss together and set aside.

Bring a large pot of water to boil. Add the pasta and cook until tender.

Drain and add the sauce. Top with pine nut mixture.

Serve immediately.