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 \N | Bunch Fresh Broccoli |
\N \N | Florets |
1 cup | Olive Oil |
6 \N | Garlic Cloves Minced |
1 pounds | Mushrooms Sliced Thickly |
2 teaspoons | Salt (If Desired) |
½ teaspoon | Or Less Crushed Dried |
\N \N | Red Pepper |
1 pounds | Linguine |
\N \N | 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.