Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Linguini -- cook as |
| \N \N | Directed |
| ½ cup | Heavy Cream -- or half and |
| \N \N | Half |
| 2 tablespoons | Butter Or Margarine |
| \N \N | Salt And Pepper -- to taste |
| \N \N | Zucchini |
| \N \N | Cauliflower |
| \N \N | Parmesan (Optional) |
| 2 smalls | Zucchini Squash -- thinly |
| \N \N | Sliced |
| ½ large | Head Cauliflower-broken in flowerets |
| 2 tablespoons | Chicken Broth -- or water |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ cup | Grated Parmesan Cheese -- or |
| \N \N | To taste |
Drain linguini well and return to cooking pan. Add cream and butter and stir until melted and hot. Season with salt and pepper. If desired, add zucchini-cauliflower parmesan to mix. An extra measure of cream and/or Parmesan is delicious here.
Zucchini-Cauliflower Parmesan:
Place zucchini slices and cauliflower in a 2 quart casserole. Add chicken broth, salt and pepper. Cover and microwave at high 8 minutes or until desired tenderness, stirring once. Sprinkle with parmesan and toss to mix. Add a little more cheese and/or cream if desired.
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