|1 cup||Ricotta Cheese (May Omit)|
|½ cup||Grated Romano Cheese|
|1 medium||Head Cauliflower Florets|
|1||Bunch Fresh Broccoli|
|1 cup||Olive Oil|
|6||Garlic Cloves Minced|
|1 pounds||Mushrooms Sliced Thickly|
|2 teaspoons||Salt (If Desired)|
|½ teaspoon||Or Less Crushed Dried|
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.
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