Title: Lynn's Vegetable Pasta
Categories: Pasta Rice
Yield: 4 Servings
| 1 | c | Ricotta Cheese (May Omit) |
| 1/2 | c | Grated Romano Cheese |
| 1 | ts | Salt |
| 1 | md | Head Cauliflower Florets |
| 1 | | Bunch Fresh Broccoli Florets |
| 1 | c | Olive Oil |
| 6 | | Garlic Cloves Minced |
| 1 | lb | Mushrooms Sliced Thickly |
| 2 | ts | Salt (If Desired) |
| 1/2 | ts | Or Less Crushed Dried Red Pepper |
| 1 | lb | Linguine |
| | | Grated Romano |
1. Combine Ricotta Cheese and Romano Cheese. Set Aside. 2. Bring a Large
Stockpot Of Water To a Rolling Boil. add 1 t. Salt, Cauliflower &
Broccoli. Cover & Return To a Boil. Uncover & Cook on Medium-High until
Crisp-Tender, About 7 Minutes. Remove Vegetables With a Slotted Spoon and
Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a
Skillet. When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried
Red Pepper. Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower &
Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the
Reserved Liquid. 4. Bring Remaining Reserved Liquid To a Rapid Boil, Adding
Water If Needed, and add Linguine, Stirring With a Fork To Prevent
Sticking. Cook About 10-12 Minutes. Drain.
Reheat Vegetable Mixture. Stir in Linguine. Top With Cheese Mixture.
Dust With More Grated Romano and Serve Immediately.