astray recipes: Lynn's vegetable pasta

Categories: Pasta; Rice
Yield: 4 servings

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

lynn's vegetable pasta